Many a time in my life, I have sat in a Mexican restaurant filling up on chips and salsa long before my meal has arrived.
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-tomatoey flavor I need in my 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.
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.
- 2 (14.5 ounce) cans fire-roasted tomatoes
- 1/4 cup roughly chopped onion
- 1 jalapeño, roughly chopped
- 1 cup packed cilantro leaves
- 3 cloves garlic, 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.
I recommend making salsa at least an hour prior to serving, as blending makes it slightly frothy and the bubbles need a bit of time to settle down.
Can be stored in the refrigerator for up to 5 days (assuming it hasn’t been eaten long before then!)