Whip up this restaurant-style salsa for a quick and easy Cinco de Mayo party appetizer. It’s ready in about 5 minutes! Serve with your favorite tortilla chips and wow your guests with this fresh homemade salsa recipe.
One taste of this restaurant-style salsa will have you kicking that store-bought stuff to the curb and realizing that homemade is the only way to go!
Whether you're looking to dip chips or top tacos, this is the go-to salsa.
The ingredients are listed below. They are also in the food processor a few images down.
- Tomatoes. Canned, whole, peeled tomatoes are used because they are an easy, no-hassle prep. Use fire-roasted or San Marzano style for a little extra flavor.
- Onion. Fresh white onion is suggested. It is the most common onion added to Mexican salsa.
- Jalapeño. For the heat, I used one pepper with the seeds removed. Feel free to add more peppers or even use the seeds if you like your salsa spicy.
- Seasonings. I use Himalayan pink salt and cumin to slightly enhance the flavors of the fresh ingredients.
- Fresh cilantro, garlic, and lime juice are added to complete this restaurant-style salsa.
This salsa is quick and easy to bring together. It takes 2 simple steps to make. And you only need a food processor (or blender) and 8 common ingredients.
To make the salsa toss all the ingredients into a food processor or blender. Add the tomatoes first since they are the largest ingredient and need a bit more blending. Then pile everything else on top.
Secure the lid and pulse until the salsa reaches your desired consistency.
For a thinner salsa follow the recipe as-is.
If you enjoy your salsa thick and chunky, simply omit the juice from the canned tomatoes. You can always add in a few Tablespoons after blending.
- Pulse the ingredients together so you can better monitor the consistency.
- To make blender salsa, add all the ingredients to a blender and pulse until it reaches your desired consistency.
- For a thicker salsa, leave out the juice from the canned tomatoes. After blending, add it in as needed for the preferred thickness.
- Allow the salsa to rest in the fridge for at least an hour to give the flavors a chance to calm down and marinate together.
- Add agave nectar (or sweetener of choice) to neutralize the acidity in the tomatoes. This is optional to enhance the flavors.
Since the flavors need a chance to combine together, this is a great make-ahead recipe.
Looking for a new twist on the classic tomato salsa?
Try my mango salsa recipe. It's sweet, savory, and mildly spicy. Perfect as a dip with chips or on top of your favorite Mexican dish.
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- 1 (28oz) can whole peeled tomatoes with juice
- 1 small white onion, roughly chopped
- 1 jalapeño pepper, seeded and chopped
- 2-3 garlic cloves, roughly chopped
- 3 Tablespoons lime juice, freshly squeezed
- 1 and 1/3 teaspoon ground cumin
- 1 teaspoon Himalayan pink salt
- 1 cup fresh cilantro, gently packed
- 1/2 to 1 teaspoon agave nectar, (optional to neutralize the tomatoes)
- Add all the ingredients to a food processor starting with the tomatoes on the bottom.
- Pulse the ingredients until they reach your desired texture. Periodically stop the blender and check the texture as to not over blend the ingredients.
- Taste the salsa and adjust the seasonings if needed.
- Transfer to an airtight container. Place the salsa in the fridge for at least an hour before serving for best flavor.
Nutrition Information:Yield: 12 servings Serving Size: 1 serving
Amount Per Serving: Calories: 17Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 13mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 0g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
Vegan Mexican Favorites
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