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!Homemade Salsa (Restaurant Style)! This delicious salsa is just like the salsa you get at your favorite Mexican restaurant! The best part is that it takes just a couple of minutes to make!

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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!

Print Recipe
5 from 2 votes
Servings: 8 servings
HOMEMADE SALSA (RESTAURANT STYLE)
Prep Time:
5 mins
Total Time:
5 mins
 
Author: Holly
Course: Appetizer
Cuisine: Mexican
Keyword: homemade salsa
This simple homemade salsa recipe requires only about 5 minutes to prep and will keep in the fridge for about 10 days.
Ingredients
  • 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
Instructions
  1. 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.
  2. Refrigerate 1 hour before serving.
Recipe Notes

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
Calories: 37, Sodium: 209mg, Potassium: 313mg, Carbohydrates: 8g, Fiber: 2g, Sugar: 4g, Protein: 1g, Vitamin A: 6.1%, Vitamin C: 16.4%, Calcium: 3.6%, Iron: 8%

(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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Homemade Salsa (Restaurant Style)! This delicious salsa is just like the salsa you get at your favorite Mexican restaurant! The best part is that it takes just a couple of minutes to make!

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Holly

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

32 comments on “Homemade Salsa (Restaurant Style)”

  1. If making a big batch how long will it last in the fridge?? 

  2. I make my salsa exactly like this but I also add 2 cans Rotel

  3. I really love this recipe. I don’t think I’ll ever buy salsa. I made my first batch with the jalapeno with seeds and it’s very spicy but I made another batch without it. We love spicy but kids not so much. Thank you!!!! Thank you so much!!!

  4. I just found the recipe for fajitas on Pintrest and then it linked to this one! I was looking for some flavorful inexpensive recipes to change up the same ole same ole since money is tight this month thanks to my health problems and my many, many specialists. This site seems to be the ticket! Thanks a bushel and a peck and a hug around the neck!

  5. How many fresh tomatoes would be used in place of the canned tomatoes?

    • One 28 oz can of whole tomatoes is about the same as approximately 3 cups of undrained fresh tomatoes. I haven’t tried this recipe with fresh tomatoes, please let me know how it works out for you!

  6. could you use fresh tomatoes instead of canned for this??

  7. Hi Holly, thank you for the wonderful recipe! I have been on the hunt for a good salsa for a long time. This will be a new staple in our house!

  8. I’m salivating just reading the recipe! :-)

  9. Love this salsa! I that fresh herbs are used and the recipe can be adjusted to personal taste. I’ll be trying more of your recipes.
    Thanks for sharing!

  10. Hi Holly,

    I do not have a food processor, do you recommend using a blender instead? Not sure if the right consistency can be reached with the blender.

    Thanks,

  11. HOLLY, YOU ARE THE GREATEST!!! I’ve been looking for fruit salsas and other salsa recipes. I’ll be using these often. Please write a book of salsas,chips, and drinks.
    Thanks a bunch.

  12. Hi. Something needs to be corrected on this recipe. It says “1/2 lime juice” but it doesn’t say a half of what. 1/2 teaspoon, tablespoon, what? I assume it means teaspoon.

    Thanks

  13. My family would eat this by the gallon, yummy!

  14. I use a small can of tomato paste to thicken my salsa & use pickled jalapeños

  15. Can you can this using hot water bath?

  16. Just made this and can tell it’s going to be a huge hit at our house!! I love that you can add things to taste. We added twice as much lime juice and a little freshly ground black pepper. Thank you for the recipe! I’m making the enchilada sauce next !

  17. I love the fresh herbs and garlic in this salsa, looks just like the yummy stuff I get at our local Margarita’s. And yes, just in time for Cinco de Mayo. So addictive! Have a wonderful weekend!

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