Homemade Restaurant-style Salsa delivers the bold flavors of Mexican restaurant salsa right in your own kitchen. With simple ingredients and five minutes of prep, you’ll be dipping your chips in no time!
G and I don’t eat out often but when we do, it’s always a trip to any of our favorite Mexican restaurants. He and I have different tastes in food but we can heartily agree on our love of Mexican cuisine.
But as much as I enjoy the fajitas, the taquitos, the tacos, the carne asada, the pollo asado, it’s the complimentary chips and salsa I look forward to the most. Bold-flavored salsa and lightly salted tortilla chips is a combination too hard to resist, I am literally bursting at the seams by the time our order arrives.
Since dining out is not always practical, I’ve resorted to making my own restaurant-style salsa at home. With just a few simple ingredients and less than 5 minutes of prep, I get to enjoy the bright, spicy flavors I crave right in my own kitchen!
This homemade restaurant-style salsa recipe makes about 4 cups. Good thing it keeps well for around 3 to 4 days in the fridge and is, in fact, even better when allowed to rest overnight for the flavors to meld and mellow out.
Make it more fun and turn this fresh salsa your weekend canning project! Double or triple the recipe and have a steady supply on hand for your salsa fix! I am sure you’ll find many delicious ways to enjoy your precious loot. Not only does the salsa pair perfectly with crisp corn chips, it’s amazing drizzled over breakfast eggs, pasta, casseroles, soups or any dish you need a nice kick of spice.
I use 2 large jalapenos as I like my salsa with a good pop of fire. It’s hot enough to have you chasing your breath yet so addictingly delicious, you’ll be coming back for more! If you’d like to tame the heat a bit, remove the seeds and membranes of the chili peppers.
Homemade Restaurant-Style Salsa
- 1 can (28 ounces) whole peeled tomatoes including juice
- 1 onion, peeled and chopped
- 2 jalapenos, stemmed
- 2 cloves garlic, peeled and minced
- 1 1/2 teaspoons salt
- 1/4 teaspoon cumin
- 1/2 teaspoon sugar
- 2 limes, juiced (about 4 tablespoons)
- 1/2 bunch (about 1 cup) cilantro, stemmed and coarsely chopped
- In a food processor or blender, combine whole tomatoes (including juice), onions, jalapenos, garlic, salt, cumin, sugar, cilantro, and lime juice. Pulse for about 4 to 6 times or until desired consistency.
- Refrigerate for at least 1 hour before serving.