Easy Restaurant Style Salsa Recipe

Appetizers and Snacks, Mexican | 21 comments

I gave you a little teaser of this recipe for restaurant style salsa last week on my Week in Review post. Ready for me to share the recipe? You’ll never believe how easy it is to make this restaurant style salsa. First, can I just tell you how addicting this recipe is?

restaurant style salsa how to make salsa from scratch

So addicting that I, completely by myself (except the 5 of so chips Madeline ate) polished off an entire bag of tortilla chips in a mere 4 days. True, it was not the extra large or even large sized bag of chips, but still. Entire bag. By my self. Do you know how many calories/fat/sodium…unhealthy stuff is in that?

But I’ll just pretend that it doesn’t really matter. I’ll keep telling myself that it’s okay because the salsa was full of tomatoes (vegetable!). And I know that I don’t do this sort of thing every week. And maybe next time I’ll make homemade tortilla chips to go with the salsa so it’ll be just that much “healthier.”


I am so impressed with how much this tastes like fresh salsa. If someone made the recipe for me, I never would have guessed that the secrets to the recipe are canned whole tomatoes and Rotel.

The recipe makes a lot and I was almost tempted to half it, but you know what? I’m so glad I didn’t because it’s already gone and I just made it a week ago. And I’m definitely going to make it again.

The Cuisinart Elite 12 Cup Food Processor worked great for this salsa recipe – definitely enough room for the whole recipe and it couldn’t have been easier – there was no chopping, slicing, or dicing involved. I just tossed everything in and pulsed.


Next time you have a hankering for easy restaurant style salsa, give this recipe a try!

Do you have a favorite recipe for making salsa from scratch?

More Delicious Salsa Recipes:

Pin It

Restaurant Style Salsa

Print Save Recipe


1 - 28 ounce can Whole Tomatoes With Juice
1 - 10 ounce can Rotel Original (diced Tomatoes And Green Chilies)
1 - 10 ounce cans Rotel Mexican (diced Tomatoes with Lime and Cilantro)
1/2 of a Yellow Onion
1 clove Garlic
1 whole Jalapeno, halved (seeds removed for milder salsa)
1/4 teaspoon Sugar
1/2 teaspoon Salt
1/2 teaspoons Ground Cumin
1/2 cup Cilantro
1/2 lime, juiced


Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

Email  Facebook  Twitter  Pinterest

  • 1
    Amy from She Wears Many Hats - September 10, 2010 @ 7:04 am

    Oooh, this is one of my favorite discoveries over the past year. I make salsa from scratch all the time and wondered how really good this recipe could be coming from cans and all. Boy, was I surprised! YUM! It’s great to know I can make yummy salsa at home year round without too much effort and so fresh tasting. Good stuff.


  • 2
    TraceyJoy76 - September 10, 2010 @ 7:11 am

    this is something I’ve never made before, always buy jar salsa. This recipe sounds wonderful. I’ll give it a try, it’s easy enough.


  • 3
    Lori @ RecipeGirl - September 10, 2010 @ 7:43 am

    Love it! I worked for a caterer here in San Diego- many, many years ago & we always made the best restaurant-style salsa. Too bad I never saved the recipe :( Must try this one!


  • 4
    srithasan - September 10, 2010 @ 7:55 am

    Home Made Tortilla Chips with Salsa Tomato Sauce is a tasty & lovely Recipe.


  • 5
    Double Dipped Life - September 10, 2010 @ 7:55 am

    This has become our “go-to” salsa recipe in my house. It’s much easier then my traditional one, and hubby says he likes it better. One thing I’ve noticed is that it tastes a little different each time!


  • 6
    Maria - September 10, 2010 @ 8:05 am

    We’ve made this recipe from Ree. It’s good huh? I love chips and salsa!


  • 7
    Barbara Bakes - September 10, 2010 @ 8:22 am

    It sounds easy and delicious. Great photos!


  • 8
    Renee - September 10, 2010 @ 9:57 am

    This is our favorite recipe for salsa. It is absolutely wonderful!!! One batch makes about 2 quarts, I keep it in two glass quart Mason jars in the frig. Super easy!!


  • 9
    Holly - September 10, 2010 @ 10:35 am

    Gorgeous photos. I just want to pull up a chair and start dipping :)


  • 10
    Katy - September 10, 2010 @ 10:47 am

    The pictures are making me hungry! I don’t know how I missed that recipe, but I’ll have to try it! I like to throw a habanero in with the jalapenos when I make my salsa. :)

    Oh, and the tomatoes in the salsa totally cancel out anything negative in the tortilla chips. At least, that’s what I tell myself…


  • 11
    make my day - September 11, 2010 @ 4:17 pm

    This looks scrumptious. I’d love to be able to make salsa from scratch but the realities of fulltime working mums with busy teenagers..well…shortcuts are sometime a necessity! thanks so much for sharing and my New Mexican husband will be very happy with me when i serve this up! cheers kari


  • 12
    Dana - September 11, 2010 @ 4:29 pm

    We make this salsa every week or two. It’s SO good. We’ll dip just about any veggie in it. I am baking some tortilla chips right now, to go with dinner tonight!


  • 13
    delicieux - September 11, 2010 @ 5:58 pm

    This looks SO goo. I love fresh salsa. There is nothing better. Once you go homemade you never go back.

    Beautiful photos too!


  • 14
    Meredith - September 13, 2010 @ 1:02 pm

    Wow – this looks amazing! Though I’m such a cilantro freak I might add a little more :) Gorgeous photos as always!


  • 15
    Anne - September 15, 2010 @ 12:25 pm

    This was delicious! I should have eased up on the jalapeno a bit but it tastes exactly like it came straight from a Mexican restaurant. I had even halved the recipe (I used fresh tomatoes) and it still made a huge batch. Thank you very much for the recipe!


  • 16
    The Duo Dishes - September 18, 2010 @ 10:40 pm

    Any salsa is good salsa–restaurant style or not. We love a chunky salsa, but this one sounds just as good.


  • 17
    KcCooK - February 05, 2011 @ 5:44 pm

    What a great quick salsa! It has a bit more spicy bite than my boys like, but I think it is just about perfect.


  • 18
    Cassie - February 23, 2012 @ 6:03 pm

    Next time I won’t use the whole jalapeno, it was a little to jalapeno-ey for me. I also used only a 1/4 onion as I’m not an onion person, little extra sugar, sweet and hot!!!


  • 19
    Karin - July 17, 2012 @ 11:07 am

    This is a great recipe that is similar to my favorite restaurant’s salsa that has recently closed down. I’ve been missing it until now. Very easy to make and very yummy to eat.
    I adjusted to my taste by only using ¼ of a jalapeno as my husband can’t do real spicy. I also did ¾ onion and 1 teaspoon of salt and just slightly more cummin. Also, I cut back on all the extra can juices as I like my salsa blended well but on the thicker side. Oh, and I’m not a big fan of cilantro at all. The first time, I followed the recipe to a tee and thought it was cilantro heavy. The next 2 times I used no more than ¼ a cup or less and now I LOVE IT!!! Whoever came up with this recipe – HATS OFF TO YOU!


Leave a Comment