Restaurant Style Salsa – homemade salsa just like they make at your favorite restaurant, with just a few simple ingredients! So easy and it only takes 5 minutes.

Salsa is one of my all time favorite snacks. I could eat chips and salsa all day long and never get tired of it. I am definitely one of those people who fills up on the chips and salsa at a restaurant before my food comes. It is just so darn good!

But store bought salsa is just not the same. Which is why I love this easy restaurant style salsa, that only takes 5 minutes to make!

 

This salsa is so easy to make, and only takes 5 minutes. You literally throw all of the ingredients into the food processor and let it go! You can make it smoother or chunkier depending on how long your process it.

Plus you can make it all year long! This recipe uses canned tomatoes, so you don’t have to wait until summer when tomatoes are at their peak to enjoy this. Canned tomatoes are picked and canned when they are super ripe and fresh, so they are perfect to use in recipes.

What You’ll Need

• Canned tomatoes – you can use whole tomatoes or diced tomatoes for this. It really depends on how chunky you want to make it. Just make sure they aren’t seasoned.
• Diced Tomatoes with Green Chilies – The green chilis in Rotel tomatoes help give this salsa such great flavor .
• Onion – be sure to finely chop if you want your salsa a little chunkier, otherwise a course chop will do.
• Jalapeno – again if you want a chunky salsa you want to chop it very fine, so the food processor doesn’t have much work to do. For the pictures shown I did a small dice, but it wasn’t super fine or small.
• Cilantro – fresh cilantro just brightens the flavors and makes it taste homemade
• Lime Juice – just a little to add some flavor.
• Garlic – I like to mince or even grate my garlic, so it is nice and small before I add it to the food processor.
• Spices – salt and cumin is all you need for this easy recipe.

How To Make Restaurant Style Salsa

1. I like to drain the tomato products before I put them in the food processor. This isn’t a necessary step, but I think it makes the salsa a little thicker and not watery.
2. Add everything to the food processor and pulse until it is combined and the texture you want.
3. The smaller you chop the onion, garlic, and jalapeno the less you will need to pulse.
4. Taste and adjust the seasoning if necessary.
5. Store in an air tight container in the fridge for up to a week.

This does make a lot of salsa! It makes about 6 cups, which lasts in the fridge for about a week. You can easily cut the recipe in half if you want less.

The really nice thing about homemade salsa is you can adjust the heat level. My family likes this spicy, so I always add more jalapeno than written in the recipe. This makes a medium heat level as written. If you like it mild, you can remove the seeds from the jalapeno before you add it. And if you like it spicy add more. Super easy and versatile to customize to your tastes!

Have leftover salsa? No problem!

More Mexican Recipes To Try

• Mexican Pizza
• Creamy Salsa Chicken
• Mexican Rice
• Instant Pot Salsa Chicken
• Chicken Fajita Salad
• Dorito Taco Salad

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