Easy to make and perfect for parties, this Restaurant Style Salsa is packed with flavor and a nice kick of heat. Use it as a taco topping, a chip dip, or even stirred into scrambled eggs for a spicy morning boost.
This salsa is one of my go-to homemade recipes. Making salsa at home lets you control the texture and heat, from smooth and mild to chunky and fiery. It’s especially handy when you want a fresher, brighter flavor than most store-bought jars offer.
My husband prefers a smoother salsa without big tomato chunks, so I usually give everything a quick spin in the blender to get a consistent texture. A short blend keeps the ingredients fresh-tasting while removing large pieces for a restaurant-style finish.
Why You’ll Love this Recipe
This salsa only takes a few minutes to prepare. Toss the ingredients into a blender or food processor and pulse until you reach the texture you like. It’s quick, easy, and scales well for gatherings.
It yields a generous amount, making it ideal for parties, game day, or any time you want a crowd-pleasing appetizer. Prepare ahead and refrigerate so it’s ready when guests arrive.
Ingredients You’ll Need
- 1 28-oz. can whole peeled tomatoes with juice (undrained)
- 1 14.5-oz. can fire-roasted tomatoes (undrained)
- 1 4-oz. can mild diced green chiles (drained)
- 1/2 cup yellow onion, roughly chopped
- 2 cloves garlic
- Juice of 1 lime
- 1 tsp kosher salt
- 1 tsp granulated sugar
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 1 large jalapeño, sliced lengthwise (remove seeds from one half; leave seeds in the other for more heat)
- 1/2 cup fresh cilantro, optional
Step-By-Step Instructions
One simple step: Add all ingredients to a blender or food processor. Pulse and puree until you reach your preferred consistency—short pulses for a chunkier salsa, longer for a smooth, restaurant-style finish.
Transfer the salsa to jars or an airtight container and refrigerate. Chilling for at least an hour helps the flavors meld, though it’s delicious right away.
I keep a jar of this salsa in the fridge regularly—it’s versatile and quick to serve. Let me know if you try it and how you like the heat level.
Note: You can shop ingredients through many grocery services if you prefer to have items delivered for convenience.
A Few Cook’s Notes for Restaurant Style Salsa
I usually include a can of mild diced green chiles and one jalapeño. By removing the seeds from one jalapeño half and leaving the other half intact, you get a balance of flavor and heat. If you prefer milder salsa, omit the seeds or skip the jalapeño entirely. Cilantro is optional—add it if you enjoy the fresh herbaceous note.
More Delicious Taco Tuesday Recipes to Enjoy
Mexican Taco Boat Quiches
Cheesy Mexican Chorizo Dip
Mexican Spiced Chicken Bites
Restaurant Style Salsa
Ingredients
- 1 28-oz. can whole peeled tomatoes with juice, undrained
- 1 14.5-oz. can fire roasted tomatoes, undrained
- 1 4-oz. can mild diced green chiles, drained
- 1/2 cup yellow onion, roughly chopped
- 2 cloves garlic
- 1 lime, juiced
- 1 tsp. kosher salt
- 1 tsp. granulated sugar
- 1/2 tsp. ground cumin
- 1/2 tsp. pepper
- 1 large jalapeno, sliced lengthwise, seeds removed from one side
- 1/2 cup fresh cilantro, if desired
Instructions
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Add all ingredients to your blender or food processor and pulse/puree until you get to desired consistency. Add to large jars or an airtight plastic container and store in refrigerator.