Homemade Salsa (Restaurant Style)

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This homemade salsa recipe is the perfect homemade version of a restaurant-style salsa and it takes just minutes to make!

Full of flavor and needing just a handful of ingredients this is the best dip for tortilla chips (with some guacamole of course) and a great topping for tacos!

close up of Homemade Salsa

The Best Homemade Salsa

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! Honestly, once you learn how to make homemade salsa, you’ll never go back to jarred again!

Ingredients

Tomatoes, onions, and hints of lime, cilantro, and cumin. That’s literally all you need to whip up a great blender salsa!

I prefer the flavor of canned whole tomatoes and they seem to have a thicker consistency than diced or fresh.

TO MAKE HOMEMADE SALSA

  1. Add ingredients to a blender or food processor.
  2. Pulse to combine.

That’s it. So easy.

ingredients to make Homemade Salsa

Tips For Perfect

Salsa is SO easy to make at home.  Here are a few of my favorite tips to make this recipe perfectly delicious!

BLENDER/FOOD PROCESSOR

Use Pulse: I make this in my blender or food processor if you prefer, just pulse to reach desired consistency.  It only takes a 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.

ingredients in food proccesor to make Homemade Salsa

FLAVOR

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.

This homemade salsa will last for about 2-3 days in the fridge. You can freeze leftovers.

Homemade Salsa after being blended

Did you love this Homemade Salsa? Be sure to leave a rating and a comment below! 

close up of Homemade Salsa
4.98 from 46 votes
Review Recipe

Homemade Salsa (Restaurant Style)

Prep Time 5 minutes
Cook Time 0 minutes
Chill Time 1 hour
Total Time 1 hour 5 minutes
Servings 8 servings
This simple homemade salsa recipe requires only 5 minutes to prep and will keep in the fridge for about 2-3 days.

Ingredients

  • 28 ounces whole tomatoes with juice *see note
  • ½ cup cilantro fresh, chopped
  • ¼ cup onion chopped
  • 1 jalapeño chopped
  • ½ lime juiced
  • 1 clove garlic minced
  • ½ teaspoon cumin
  • ¼ teaspoon salt

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Instructions

  • Add all ingredients to a food processor (remove ½ cup juice from the tomatoes if desired). Pulse 4-6 times to get desired consistency.
  • 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.
This homemade salsa should be refrigerated immediately and will last for about 2-3 days in the fridge. If stored longer, there is a risk that the garlic, which has extremely low acidity, may produce botulism. You can also freeze leftovers.

Nutrition Information

Calories: 22, Carbohydrates: 5g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 216mg, Potassium: 199mg, Fiber: 1g, Sugar: 3g, Vitamin A: 202IU, Vitamin C: 13mg, Calcium: 32mg, Iron: 1mg

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

Course Appetizer, Dip
Cuisine Mexican

 

Restaurant Style Salsa with writing

ingredients to make Restaurant Style Salsa with writing

Restaurant Style Salsa in a white dish with chips and a title

Restaurant Style Salsa with chips and a title with an image of all the ingredients

About the author

Holly

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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!

More Posts by Holly

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Comments

  1. I have a 14.5 ounce can of diced tomatoes in juice. Would I use one can or 2? Because the recipe,calls for 28 oz can whole tomatoes.

  2. 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!!!5 stars

  3. 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!

    1. 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!

  4. 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!

  5. 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!

  6. 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,

    1. Yes, you can use a blender or hand blender. You’ll want to use the pulse setting to ensure it doesn’t get over processed.

  7. 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.

  8. 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

  9. 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 !5 stars

  10. 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!