This restaurant-style salsa recipe is wonderfully fresh, easy to make at home, and easy on the budget!
Ahhhhh, Mexican food. You have my heart!
There’s nothing like sitting around the table with a cold drink and a bowl of chips and salsa.
Dunk, crunch, munch, munch, munch. And repeat!
But you don’t need to head to the local grocery store to enjoy amazing salsa at home. Not when you can have your own, fresh salsa in 10 minutes!
Restaurant Style Salsa
Oh no, amigas! If you’ve stocked your pantry, freezer and fridge, you should have most of what you need, right at your fingertips.
We’re using canned tomatoes for this restaurant style salsa. Do a taste test and I think you’ll agree – it’s hard to argue with the yum factor of this easy salsa recipe!
If you have a garden full of fresh tomatoes, you can sub them but in my Tex Mex and Mexican food opinion, fresh tomatoes are awesome in pico de gallo.
But for salsa, I’m team canned tomatoes ALL THE WAY.
For one, the tomatoes are picked at the peak of freshness. Another reason – they’re still packed with all the nutrients of their fresh counterparts.
And lastly, they’re already chopped. I think that reason alone is enough, don’t you?
While tortilla chips are a perfect vessel for getting this salsa down the hatch, think about serving it alongside these other super Mexican recipes:
My only ask of you for this recipe is that you grab a blender or food processor for your restaurant style salsa.
I know, I know – one more thing to wash but next time you’re out at a restaurant, take a minute to study your salsa…you’ll agree their version likely took a spin somewhere, too.
The Best Salsa Recipe
In your food processor or high speed blender, add in your yellow onion – about ½ a cup, a jalapeno (have jarred jalapenos instead? Use those!), salt and pepper, diced tomatoes and spices.
Leave the cilantro and lime out for now.
Yes, cilantro haters, I hear you! You just leave it out. It’ll be okay.
Give it a whirl and taste for flavor. You may want to add just a touch – about a teaspoon – of sugar.
The flavors will intensify as it sits.
One you have the seasonings where you want them, add the lime juice. Chill until ready to serve, then top with chopped cilantro.
This will keep for several days in a covered, refrigerated container. I think we know it won’t be around that long, anyway!
- ½ medium yellow onion, chopped
- 1 medium jalapeno, chopped
- salt and black pepper, to taste
- 2 14 ounce cans diced tomatoes, undrained
- ½ tsp dried Mexican oregano
- ¼ tsp smoked paprika
- ¼ tsp crushed red pepper flakes
- 1 tsp sugar, optional
- 2-3 Tbsp fresh lime juice
- 2-3 Tbsp fresh cilantro, finely chopped
- Add onion, jalapeno, tomatoes, salt and pepper, Mexican oregano, smoked paprika, crushed red pepper flakes to a blender or food processor. Pulse until mixture is as you like it - slightly chunky or smoother. Add lime juice and taste for seasonings.
- Transfer salsa to a covered bowl bowl and refrigerate until serving. Add cilantro just before serving.
*It will keep in the refrigerator for several days, so you can double the recipe to enjoy with your favorite Mexican or Tex-Mex dishes or as a snack with your favorite tortilla chips.
- Love tang? Use extra lime!
- Not a spice fan? Remove the seeds from the jalapenos beforehand.
- No fresh jalapeno? Use jarred! (I almost always do!)
- Switch things up: Use fire roasted tomatoes or add a teaspoon of cumin for a slightly smoky flavor.
Nutrition InformationYield 4 Serving Size 1 grams
Amount Per Serving Calories 32Total Fat 1gSaturated Fat 1gUnsaturated Fat 0gSodium 165mgCarbohydrates 8gFiber 1gSugar 5gProtein 1g
Still here? I have jokes!
So I attended a salsa class today…
The instructor says to everyone: “Alright folks, who’s ready to learn how to dance??”
I realized that there was a misunderstanding, and ran off with my bag of tortilla chips….