Restaurant Style Salsa

Restaurant Style Salsa is a bold, fresh, and easy-to-make dip that rivals your favorite Mexican restaurant’s version. With a smooth yet slightly chunky texture, it’s made in minutes using pantry staples like canned tomatoes, onion, jalapeño, and cilantro. Perfect for dipping, topping, or spicing up any dish.

Why You’ll Love This Recipe

• Achieves that smooth, bold flavor you love from restaurants
• Incredibly quick and easy—just blend and chill
• Uses canned tomatoes for year-round convenience
• Fully customizable in spice level and texture
• Stores well and improves in flavor over time

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Canned whole peeled tomatoes
• Jalapeño (seeded for less heat, with seeds for more heat)
• Onion (white or red)
• Garlic
• Fresh cilantro
• Lime juice or white vinegar
• Ground cumin
• Salt
• Optional: sugar, smoked paprika, or cayenne pepper

Directions

1. Blend the ingredients
   Combine tomatoes (with juice), chopped onion, garlic, jalapeño, cilantro, lime juice, cumin, and salt in a blender or food processor.
2. Pulse to desired texture
   Pulse until you reach a smooth but slightly chunky consistency—10 to 15 pulses is typical.
3. Taste and adjust
   Add more lime juice, salt, or sugar as needed to balance acidity and flavor.
4. Chill before serving
   Refrigerate for at least 30 minutes to let the flavors meld.
5. Serve
   Enjoy with tortilla chips, tacos, burritos, or grilled meats.

Servings and timing

• Makes: Approximately 4 cups
• Prep time: 10 minutes
• Chill time: 30 minutes to overnight
• Total time: About 40 minutes

Variations

• Use roasted tomatoes and peppers for a smoky flavor
• Add cayenne or serrano for more heat
• Include green chilies for added flavor and spice
• Make it chunkier by reducing blending time
• Use fresh tomatoes (peeled) during peak tomato season

Storage/Reheating

• Store in an airtight container in the fridge for up to 7 days
• Freezing not recommended—texture may change
• No reheating needed—serve cold or at room temperature

FAQs

What makes this salsa “restaurant style”?

It has a smoother texture than pico de gallo and is made by blending ingredients, similar to what you’d find at a Mexican restaurant.

Can I use fresh tomatoes instead of canned?

Yes, just peel them first. Canned tomatoes offer consistent results and flavor year-round.

How spicy is it?

With one seeded jalapeño, it’s mild. Leave the seeds in or add serrano for more heat.

Do I have to chill it?

It tastes best after chilling at least 30 minutes to let the flavors meld.

Can I make it ahead?

Absolutely—it’s even better after a day in the fridge.

Can I freeze the salsa?

Not recommended, as freezing can affect the texture and cause it to become watery.

What’s the best blender setting to use?

Use pulse mode to control texture and avoid over-blending.

Can I make it without cilantro?

Yes—omit or substitute with parsley if needed.

Should I add sugar?

A pinch of sugar can help balance acidic tomatoes if needed.

What dishes go well with this salsa?

Serve it with chips, tacos, burritos, grilled meats, eggs, or even as a salad dressing base.

Conclusion

Restaurant Style Salsa is the perfect combination of convenience and flavor. With just a few ingredients and a blender, you can have a fresh, vibrant salsa that complements everything from chips to tacos. Once you make it yourself, you’ll never go back to store-bought. Enjoy this zesty staple any time of year!

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