Homemade Salsa (Restaurant Style)
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Homemade salsa is not only delicious, it’s very quick and easy to make!
This simple recipe requires only about 5 minutes to prep and will keep in the fridge for about 10 days.
The perfect chip dip or for topping Crockpot Chicken Tacos!
How to Make Homemade Salsa (Restaurant Style)
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Homemade Salsa is one of our favorite things to snack on. It’s perfect to put out for guests to munch on and it’s a great topping to add to all of our favorite Mexican inspired dishes (like Taco Tater Tot Casserole).
I really think the best part of going to a Mexican restaurant is the chips and salsa they serve you when you sit down. It doesn’t hurt that it’s usually paired with a margarita and great friends… but really, there is something about that delicious restaurant style salsa!
It tastes incredibly fresh which tangy tomatoes, onions and hints of lime, cilantro and cumin. Once you learn how to make homemade salsa, you’ll never go back to jarred again!
I’ve tinkered with this homemade blender salsa recipe for a long time to come up with the perfect blend that tastes just like my favorite Mexican restaurant!
Tips For Perfect Homemade Salsa
Salsa is SO easy to make at home. Here are a few of my favorite tips to make this recipe perfectly delicious!
Use Pulse :I make this in my blender but you can also make this with a food processor if you prefer, just simply pulse to reach desired consistency. It only take sa few seconds and you don’t want to make it too runny!
For Thicker Salsa: If you’d like your salsa to be a little bit thicker, remove some of the juice from your canned tomatoes and set it aside. You can always add a little bit back in if you’d like.
To Adjust the Spice Level: The seeds/membranes in the jalapenos holds the heat. For a milder salsa, remove all of the seeds and membranes, for a spicy salsa, leave them in! Replace with green chiles for a milder flavor.
Allow Flavors to Blend: Once combined, this salsa is best if the flavors have time to blend. Place in an airtight container or cover with plastic wrap and refrigerate at least 1 hour before serving.
Just in time for Cinco de Mayo!! Enjoy, I hope you love this as much as I do!
- 1 28 oz can whole tomatoes with juice *see note
- 1/2 cup fresh cilantro chopped
- 1/4 cup chopped onion
- 1 clove minced garlic
- 1 jalapeño chopped
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/2 lime juiced
Add all ingredients to a food processor (remove 1/2 cup juice from the tomatoes if desired). Pulse 4-6 times to get desired consistency.
Refrigerate 1 hour before serving.
For a thicker salsa, remove 1/2 cup of the juice from the canned tomatoes before combining ingredients. Diced tomatoes do work in this recipe too.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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