Don’t show up to game day empty-handed. Whip up this restaurant-style salsa for a quick and easy 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, homemade is the only way to go!
What ingredients are in restaurant-style salsa?
The base of this recipe uses canned, whole, peeled tomatoes for an easy, no-hassle prep. You can choose to use fire-roasted or San Marzano style for a little extra flavor.
Fresh white onion is most commonly add to Mexican salsa, so that’s what I went with and suggest using.
For the heat, I used one jalapeño pepper with the seeds removed. It kept the salsa mild enough for my daughter to enjoy some on top of her jackfruit tacos. Feel free to add more peppers or even the seeds if you like your salsa spicy.
For the seasonings, I use Himalayan pink salt and cumin to balance the flavors of the fresh ingredients.
And, to complete the salsa, fresh cilantro, garlic, and lime juice are added making this the best restaurant-style salsa.
This salsa recipe is super easy to make. All you need is a food processor (or blender) and 8 simple 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.
Pro Tips to make the best salsa
- 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 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.
Since the flavors need a chance to blend this is a great make-ahead recipe.
Add agave nectar (or sweetener of choice) to neutralize the acidity in the tomatoes. This is optional to enhance the flavors.
Looking for a new twist on this classic salsa?
Try my mango salsa recipe. It's sweet, savory, and mildly spicy. Perfect as a dip with chips or atop 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.**