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This recipe is simple to make your own Restaurant Style Salsa. This salsa uses canned tomatoes and it tastes fresh and just as good as any restaurant salsa–so you can make this all year around! You can adjust the amount of kick you want, by the amount of jalapeno…or, you can leave out the jalapeno altogether
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Restaurant Style Salsa

After making this very easy recipe for salsa, I will never buy this in the jar again! You can adjust the amount of kick you want, by the amount of jalapeno...or, you can leave out the jalapeno altogether.
Course Appetizer, Condiment
Cuisine Mexican
Keyword Appetizer, Homemade Salsa, Restaurant Style Salsa, Salsa
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 quart
Author Debby - www.AFeastfortheEyes.net

Equipment

  • 1 Food processor

Ingredients

For the "vegetables:

  • 1/4 cups chopped onion I used red (see notes)
  • 1 clove garlic
  • 1 whole jalapeno quartered and sliced thin (use 1/2 for a milder version)
  • 1/2 cup cilantro
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • ½ teaspoon ground cumin
  • 1/2 lime juiced

For the "sauce":

  • 1 28 ounce can whole tomatoes drain them, and keep the liquid set aside
  • 1 10 ounce can Rotel (diced Tomatoes And Green Chilies)** or 1 can diced tomatoes and 1 small can mild green chilies as a substitute
  • 1 can mild green chili

Instructions

Rough chop the vegetables:

  • Rough chop the vegetables and toss them into a food processor, which includes: Onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse just a few times.
  • Add the tomatoes and mild green chilies (or the Rotel tomatoes, if using). Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
    NOTE: Draining the tomatoes makes the salsa less watery. Add small amounts of the tomato liquid into the salsa, if you prefer a thinner consistency.
  • Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
  • The salsa will develop more flavor, if chilled for a few hours. Can be stored in the refrigerator for up to 2 weeks.

Notes

Recipe source: Adapted from "The Pioneer Woman".
Use the onion sparingly, as it can overpower the flavor of the salsa. I'd limit the onion to about 2 tablespoons.