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Easy Restaurant-Style Salsa

Just a few simple ingredients, a few quick pulses in the food processor, and you have restaurant-style salsa that will impress your friends and family.

Easy Restaurant-Style Salsa in bowl

Making fresh salsa at home, if you can get the right flavors, this salsa can be life-changing. This recipe is definitely the best combination of flavors in a salsa.

Ingredients in Restaurant-Style Salsa
Tomatoes:  I use Whole Plum tomatoes, but I've used a large can of plain diced tomatoes. For the diced tomatoes with green chiles, I use the brand Rotel, but any store brand works just as well.

Onion: White or yellow? White onions are sharper and more pungent than yellow onions. I prefer white onion for this salsa for the sharpness. 

Cilantro: I used 1/4 cup of cilantro, but if you love cilantro...use 1/2 cup. 

Garlic, spices, and lime

Salsa ingredients in bowls-The Busy Abuelita

Chunky or Smooth Restaurant-Style Salsa? 
If you prefer chunky salsa,  I pulse whole tomatoes & one can of diced tomatoes with green chiles, cilantro, onions, garlic, lime juice, and spices in a food processor or blender. Pulse a few times until right consistency, then place the salsa in a large bowl. Add the other can of diced tomatoes to the large bowl, stir, taste, and adjust the flavors. 

Chunky restaurant style salsa in bowl
Chunky Salsa

For smooth salsa, add ingredients to blender or food processor, and pulse until smooth consistency. Taste and adjust flavors.

Smooth Restaurant-Style Salsa | The Busy Abuelita

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Restaurant-style Salsa

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Just a few simple ingredients, a few quick pulses in the food processor, and you have restaurant-style salsa that will impress your friends and family.

  • 1 can (28 oz.) whole plum tomatoes with juice
  • 2 cans (10 oz) diced tomatoes with green chiles
  • 1 jalapeƱo, halved and sliced thin
  • 1/4 cup yellow or white onion, chopped
  • 1 clove garlic, peeled and minced
  • 1/4 cup cilantro leaves and stems, chopped
  • 1 tsp lime juice
  • 1/4 tsp Salt
  • 1/4 tsp granulated sugar
  • 1/4 tsp ground cumin
  1. Place all ingredients into the food processor* and blend until desired consistency. Taste salsa and, if necessary, adjust seasonings or ingredients.
  2. Transfer to an airtight container and let sit in the refrigerator for a couple of hours or 1 day for the best flavor
  3. Refrigerate up to 3 days in a resealable container.
*Note: this is a  large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl

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