This recipe is The Best Homemade Restaurant Style Salsa ever!! It’s fresh, bright, and seriously addicting. Better than jarred salsa and you can whip it up in a flash.
Restaurant Style Salsa Recipe
Confession: I am one of those people that when they go to eat at a Mexican restaurant, they eat so many chips and salsa so that when the main course arrives they are no longer hungry.
Can you relate? I really really LOVE Restaurant Style Salsa!
This salsa recipe is not too oniony or garlicky, nor too spicy for my kids. It’s fresh, bright, and serially addicting.
I don’t think I have an easier recipe in my collection. You just need to throw everything into a food processor and process it until you reach the consistency you want.
Seriously…this salsa recipe is The Best Homemade Restaurant Style Salsa ever!!
INGREDIENTS YOU’LL NEED
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Fire-roasted tomatoes
- Fresh lime juice
- Cilantro leaves
- Green chili
- Black pepper
HOW TO MAKE RESTAURANT STYLE SALSA AT HOME
This is the BEST part! To make Restaurant Style Salsa just you just have to put all the ingredients in a food processor and process until you achieve the desired consistency.
1 – Prepare all the veggies.
2 – Add onion, garlic, jalapeno, cilantro leaves, fresh lime juice, cumin, black pepper, salt to your food processor. Chop to a fine grade.
3 – Pour in the crushed tomatoes and green chiles. Puree until mostly smooth. Taste, then add salt or cumin, if desired.
FREQUENTLY ASKED QUESTIONS
What Type of Canned Tomato Should I Use?
I love to use fire-roasted tomatoes because they at an extra layer of flavor, but canned plain tomatoes, canned tomatoes with green chilies will all work great; just use what you have.
What if I Don’t Own a Food Processor?
This salsa can also be made in a blender. Alternately, you can also finely chop up the vegetables by hand then stir everything together in a bowl.
Can’t stand cilantro?
Simply omit it.
Is This Salsa Recipe Spicy?
This recipe is slightly spicy! This is because I seeded and deveined the jalapeño. If you are sensitive to spicy heat, you can adjust the recipe by adding less jalapeño. Or, if you prefer to take the heat up a notch, try throwing in a habanero or serrano chile!
Store salsa in an airtight container in the refrigerator for up to 7 days
MORE RECIPE YOU’LL LOVE
The Best Homemade Restaurant Style Salsa
- 1 small onion, roughly chopped (about 1/2 cup)
- 2 garlic cloves pealed and roughly chopped
- 1 jalapeno, seeded and deveined (see notes)
- 1/3 cup fresh cilantro leaves
- 2 tablespoons fresh lime juice (30 ml)
- 1 teaspoon cumin
- 1/4 teaspoon black pepper
- 1 teaspoon kosher salt ( or more to taste)
- 14.5 oz fire-roasted tomatoes ( one can – 411 g)
- 4.5 oz green chili (one can – 127 g)
- Prepare all the veggies.
- Add onion, garlic, jalapeno, cilantro leaves, fresh lime juice, cumin, black pepper, salt to your food processor. Chop to a fine grade.
- Pour in the crushed tomatoes and green chiles. Puree until mostly smooth. Taste, then add more salt and/or cumin, if desired.
- Serve immediately and refrigerate for up to 7 days.
Originally posted October 2014, post content edited to add more helpful information, no change to the recipe in July 2021.