Get ready to rock your tastebuds! This homemade restaurant-style salsa is super easy to make with minimal ingredients and five minutes of prep time. It’s spicy and flavorful for the perfect chip dip!
G and I don’t eat out often, but it’s always a trip to any of our favorite Mexican restaurants when we do. He and I have different tastes in food, but we can heartily agree on our love of this cuisine.
But as much as I enjoy the fajitas, the taquitos, the tacos, the carne asada, or the pollo asado, it’s the complimentary chips and salsa I look forward to the most. Bold-flavored salsa and lightly salted tortilla chips are 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 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 kitchen!
This homemade restaurant-style salsa recipe makes about 4 cups. Feel free to 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 throughout the week. Not only does the salsa pair perfectly with crisp corn chips, but it’s also excellent drizzled over breakfast eggs, pasta, casseroles, soups, or any dish you need a nice kick.
I use two large jalapenos as I like my salsa with a good pop of heat. It’s hot enough to have you chasing your breath yet so addictingly delicious; you’ll be coming back for more!
Helpful tips
- Do not use stewed tomatoes and choose whole or diced tomatoes without seasonings like oregano or basil to prevent any off-tastes. If you want a smoky layer of flavor, use fire-roasted tomatoes.
- For a thicker consistency, drain the tomatoes before blending.
- If you’d like to tame the heat a bit, remove the seeds and membranes of the chili peppers.
How to store
- This blender salsa keeps well for around 3 to 4 days in the fridge and is even better when allowed to rest overnight for the flavors to meld and mellow out.
- Store it in an airtight container or jar with a tight-fitting lid to prevent it from absorbing smells and flavors in the fridge.
Ingredients
- 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
Instructions
- 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 or overnight for best results before serving.
Notes
- Skip the stewed tomatoes and choose whole or diced tomatoes without seasonings like oregano or basil to prevent any off-tastes. If you want a smoky layer of flavor, use fire-roasted tomatoes.
- For a thicker consistency, drain the tomatoes before blending.
- If you’d like to tame the heat a bit, remove the seeds and membranes of the chili peppers.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Eryn says
Yummy! And super easy. I can see myself making this weekly!
Lalaine says
Super easy to make and keeps in well in the fridge for a few days 🙂
Christine says
One of my favorite types of salsa – So addicting!
Lalaine says
Thanks, Christine! Absolutely addicting!
Kathy @ Beyond the Chicken Coop says
This salsa looks just like what I get at my favorite Mexican restaurant! Love that you can make this in a blender!
Lalaine says
Yes, the blender gets the salsa done in minutes! Thanks, Kathy.