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dipping corn chips in a bowl of blender salsa

Homemade Restaurant-Style Salsa

Homemade Restaurant-style Salsa is super easy to make with minimal ingredients and five minutes of prep. You'll be dipping your chips in no time! It's spicy, flavorful, and the perfect dip for corn chips or condiment for your favorite Mexican meal.
Course Appetizer, Snack
Cuisine Mexican
Keyword blender salsa, homemade restaurant-style salsa
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 Cups
Calories 32kcal
Author Lalaine


  • 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 or overnight for best results before serving. 


  • 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.


Serving: 127g | Calories: 32kcal | Carbohydrates: 5.3g | Fat: 0.1g | Sodium: 517mg | Potassium: 213mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 20.6mg | Calcium: 40mg