No need to visit your favorite Mexican restaurant for that irresistible Restaurant-Style Salsa – now you can make it at home!
In honor of Cinco de Mayo next week, I’m sharing a recipe that’s been on my to-make list for years. I’ve been bookmarking recipes for Restaurant Style Salsa for what seems like ever. After all, the best part of going to a Mexican restaurant is the chips and salsa. Well, that and the margaritas, but I can’t indulge in those quite yet. I’ve got to tell you, I’m kicking myself for waiting so long to make this myself. It was super easy and just as additive as the stuff they serve at the restaurants.
As I update this post several years later (new photos! a recipe card!), I think about how much my family and friends love this recipe. I make it at least 3 times a year, alternating between this recipe during cooler months and my Roasted Tomato Salsa, made with fresh tomatoes, during summer months. This particular salsa is quick and easy to make, and easy to adjust the spiciness. Serve it with a big bowl of tortilla chips, and maybe some homemade guac, and you’re on your way to a fantastic party!
Recipe Notes for Restaurant-Style Salsa:
- I like to make this with 1 jalapeno, leaving about half of the seeds for a little kick.
- Tip: Freeze remaining cilantro for use in another batch at a later date! The extra water content doesn’t impact the salsa much.
- Store: Salsa will keep in the fridge for at least a week. This salsa can also be frozen for up to 3 months. Defrost in the fridge, and drain off any extra water before serving.
More Salsa Recipes:
No need to visit your favorite Mexican restaurant for that irresistible Restaurant-Style Salsa - now you can make it at home!
- 1-14 oz. can petite diced tomatoes with juices
- 1-10 oz. can diced tomatoes and chilies with juices
- 1/2 small onion roughly chopped
- 1 clove garlic peeled and smashed/chopped
- 1 jalapeno seeded (or not, if you prefer your salsa spicier)
- 1 tsp. sugar
- 1/2 tsp. kosher salt
- 1/2 tsp. ground cumin
- juice of 1 lime
- small handful of cilantro
In a large food processor (or blender), pulse all for 30 seconds, or until desired consistency.
Taste. Adjust seasonings if needed.
Store in an airtight container for up to a week.
This recipe makes about 5 cups of salsa, or enough salsa to almost fill a 64-oz. mason jar.
This recipe was adapted from Mountain Mama Cooks.
This post was updated with new pictures and a recipe card in April 2021 for improved user experience. The recipe remains unchanged.