Restaurant-style salsa is so easy to make at home! Just nine ingredients and a blender and you'll have a salsa that's on par with the salsa at your favorite Mexican restaurant.
A highlight of Mexican restaurant dining to me is filling up on chips and salsa long before my meal arrives.
I have even sometimes been the obnoxious person who requests salsa refills after the waiter has stopped offering them and the thought has crossed my mind that this restaurant is for sure losing money on me.
But I can't help myself. Restaurant salsa is the best salsa around in my mind. Chunky and smooth at the same time, coats a chip perfectly, and is jam-packed with all of the spicy-tomato flavor I need in my life.
How to Make Restaurant-Style Salsa
Another really great thing about restaurant-style salsa: IT'S SUPER EASY TO MAKE AT HOME. Minimal chopping required. Just throw a total of NINE ingredients into a blender and turn it on.
Blender Salsa Ingredients
This recipe has nine ingredients, and since it uses canned tomatoes and everything goes into the blender, there is very minimal ingredient prep. You'll need:
- Fire roasted tomatoes - I could not believe a delicious salsa could come from canned tomatoes, but trust me - this is so good! I like the added smokiness of fire roasted, but if you can't find them, regular diced tomatoes will get the job done. Drain off some of the liquid before adding if you want a thicker salsa.
- Onion - this is easy to overdo, so be sure to stick to the 1/4 cup listed in the recipe.
- Jalapeño - adds some spice! Be sure to remove the seeds if you want a more mild salsa.
- Cilantro - fresh cilantro leaves are essential here! Don't bother picking out stems since it's all being blended.
- Garlic - adds extra bite.
- Lime juice - just a touch of citrus to make it feel even fresher.
- Salt, cumin, sugar - these round out all the flavors for a perfect salsa. You can omit the sugar if you'd like.
BAM. Restaurant-style salsa.
Dip. Eat. Repeat.
When you can't be lounging in your favorite Mexican joint eating salsa and sipping margaritas with your friends, this homemade version is the next best thing.
This salsa can be stored in the fridge for up to 5 days after making, or in the freezer for up to 3 months.
It's best served chilled, and since the flavors meld the longer it sits, it's best made at least an hour before serving.
I'm not able to recommend a safe method to can this salsa. Tomatoes are right on the line between high and low acidity. As I do not know this recipe's pH level, I can't recommend canning it. See here for tested recipes.
What to do with Blended Salsa
- 2 (14.5 ounce) cans fire-roasted tomatoes
- 1/4 cup roughly chopped yellow onion
- 1 jalapeño, roughly chopped (deseeded if desired)
- 1 cup packed fresh cilantro leaves
- 3 garlic cloves, roughly chopped
- Juice of 1 lime
- 1 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon sugar
- Place all ingredients in a large blender and blend until combined. Adjust seasoning to taste. Store in the fridge for up to 5 days, or freeze for up to 3 months.