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.
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.
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 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, 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 was adapted from Mountain Mama Cooks.