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Easy Restaurant Style Salsa Recipe

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.”

cilantrolimejalapeno-salsarecipe

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.

restaurantstylesalsa

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:

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restaurant style salsa

Restaurant Style Salsa

Yield: serves 12
Prep Time: 5 minutes
Chill Time: 1 hour
Total Time: 1 hour 5 minutes

This Easy Restaurant Style Salsa is so good and so easy to make! It is perfect for Taco Tuesdays or as a Super Bowl Appetizer served with Nachos or Tortilla Chips.

Ingredients

  • 28 ounce can Whole Tomatoes With Juice
  • 10 ounce can Rotel Original (diced Tomatoes And Green Chilies)
  • 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

Instructions

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

Notes

adapted from The Pioneer Woman

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Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 39Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgCarbohydrates 9gFiber 1gSugar 5gProtein 1g

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

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Kathryn Barnes

Saturday 30th of September 2017

Thank you for this awesome recipe. This is now my go-to salsa after trying many recipes that didn't satisfy for taste or texture. So easy and delicious! I've already shared it with several friends!

Karin

Tuesday 17th of July 2012

AWESOME! 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!

Cassie

Thursday 23rd of February 2012

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!!!

KcCooK

Saturday 5th of February 2011

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

The Duo Dishes

Saturday 18th of September 2010

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