5 minutes

Restaurant Style Salsa

Name: Restaurant Style Salsa
Prep time: 2 min
Cook time: 3 min
Total time: 5 min
Ingredients: 15 ounces canned whole peeled tomatoes; 2 teaspoons diced canned jalapeno; 1/2 large onion (chopped); 1 clove garlic; 2 teaspoons lime juice; 1 teaspoon cumin; 1/2 teaspoon salt; 1/2 cup cilantro (optional)

KarlyUpdated on:8/20/2018

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Restaurant style salsa made at home in minutes! This is one of the easiest recipes and it tastes amazing! This post was originally published in June 2013 and has been updated with new photos and a video. The salsa recipe stayed the same, because it’s perfect as is!

Y’all know the kind of salsa I’m talking about, right? The smooth kind.

I like chunky salsa just as much as the next girl and pico de gallo and I had a baby together way back when, but don’t tell my husband.

This restaurant style salsa is one of my favorite recipes, though. I love the fact that I almost always have the ingredients on hand, something that’s easy to do since a lot of this comes from cans.

But don’t freak out about the can situation! I know a lot of people hear ‘salsa recipe’ and instantly think of a ton of fresh produce. I am here to tell you that, in this instance (and possibly ONLY in this instance) this homemade salsa just tastes better using canned tomatoes.

How to make salsa:

You’ll need a can of whole, peeled tomatoes, an onion, some jalapeno, garlic, cumin, lime, salt, and cilantro.

Add everything to a blender or food processor and process until the mixture is mostly smooth.

Use this recipe to top my fried tacos or as a dip for tortilla chips.

I love how quick this homemade Mexican salsa comes together, with just a few whirs in the blender to get the perfect consistency.

This is pretty similar to Chili’s salsa recipe, except I added fresh cilantro, because I’m sorry Chili’s, but how could you forget to add cilantro? Not cool.

Feel free to adjust the spiciness by adding more or less jalapenos, but keep in mind that this gets spicier after it’s sat for awhile.

I like to leave it pretty mild when I’m making it and then it’s just about perfect for me after a couple of hours in the fridge. And for me, perfect is probably kinda wimpy. I’ll call it a medium spice, but after eating my way around Austin, Texas last week, I should just admit that no, actually, even mild food is too spicy for me. You Texas people are kinda crazy with the peppers.

More recipes you might like:

Roasted Tomatilla Salsa – If you’re looking for a way to use up some of your garden veggies, this is the best option! Everything gets roasted in the oven and then blended together for a super flavorful salsa verde.

Cream Cheese Salsa Dip – if you’ve never tried adding cream cheese to salsa, you should stop what you’re doing now and make it happen.

Taco Casserole – if you’re getting tired of traditional tacos, you might like my taco lasagna!

Slow Cooker Chicken Tacos – one of our favorite recipes around here!

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