Restaurant-Style Salsa — This easy salsa recipe is a blessing and a curse. Because chips and salsa. The more you have, the more you want. But lucky you, this salsa recipe will teach you how to make salsa at home in just a few minutes in the blender, so you’ll never run out!

Restaurant-Style Salsa recipe

Easy Salsa Recipe

The best part of this salsa is how fast, easy, and goofproof it is. Plus, it doesn’t hurt that it’s low-cal and all veggies. Add all the ingredients to your blender or food processor, blend, and you’re done in under two minutes. My favorite kind of recipe!

I’m a chips and salsa fiend. I almost don’t even need the chips and can just shovel in the salsa by the fork-full. But everything tastes better with salty, crunchy corn chips. And the hotter the salsa is, the better. Hurts so good. Thankfully my family also appreciates the sinus-clearing powers of big, bold-flavored salsa as much as I do. 

Over time, the flavors really marry and the rawness of the onion and garlic mellows. We love this easy salsa recipe so much more than any restaurant or store-bought salsa. I love it when homemade, easy recipes trump all the others.

How to make salsa at home in a blender

What’s in This Homemade Salsa Recipe? 

For this restaurant-style salsa, you’ll need: 

  • Canned tomatoes
  • Yellow onions 
  • Jalapeño pepper
  • Garlic
  • Ground cumin
  • Salt 
  • Granulated sugar
  • Fresh cilantro
  • Lime juice

How to make Salsa with easy salsa recipe made in blender

How to Make Salsa in a Blender

This salsa recipe is customizable and requires you to stop, taste-test, and tweak based on your own personal preferences. Everyone’s preference for salt, heat, and texture differs.

To make this simple salsa recipe, just add all the ingredients to a blender or food processor and pulse until the salsa reaches your desired consistency. If desired, you can stir in black beans or corn to add extra flavor and texture (stir in by hand, don’t pulse in the blender). 

You can enjoy the restaurant-style salsa right away, but I actually think it tastes best after it’s been allowed to sit in the fridge for a day. This gives the flavors time to come together. 

Can I Omit the Sugar? 

Yes, but try making a batch with a little sugar in it and see what you think! The sugar balances the heat from the pepper and the acidity in the tomatoes. Start with less and add more if necessary, and definitely be careful not to over-sweeten.

How to make homemade salsa to serve with corn chips

Tips for Making Homemade Salsa 

Use fewer jalapeños and/or remove the seeds if you don’t like four-alarm fires as much as I do.

Also, I used canned whole tomatoes, but you can use diced if that’s all you have on hand. Just make sure to buy a large enough can, and double check that your tomatoes don’t contain extra flavorings (sometimes they’re canned with basil or other herbs). 

This restaurant-style salsa is extremely hard to resist right out of the blender, but if you can make it a day in advance and store it in the fridge, it’s much better the second and third day. I’ve never been able to get it to last past the third day.

This salsa will last up to a week in the fridge and can be paired with chips, tacos, burritos, and more! 

Easy salsa recipe that makes restaurant style salsa

More Homemade Salsa Recipes: 

  • The Best Peach Mango Salsa — Fast, easy, and tastes a million times better than anything store-bought! So.darn.good!
  • Pineapple Salsa — Pineapple Chunks, yellow bell peppers, Roma tomatoes, red onion, cilantro, lime juice, salt, and pepper — a healthy, clean, and simple ingredient list that packs big time flavor and texture.
  • Blueberry Corn Salsa — The salsa is packed with fresh blueberries, corn, strawberries, jalapeno, cilantro, lime, and hot sauce. There’s texture galore in every bite, but you can blend it if you prefer a smooth texture.
  • Strawberry Balsamic Mint Salsa – The salsa has so much FLAVOR from the strawberries, mint, lime, juice, and balsamic vinegar!
  • Grilled Chicken With Watermelon Mango Mint Salsa – The chicken is tender, juicy, and the EASY salsa made with watermelon, mango, and mint adds so much fresh FLAVOR!
Easy Salsa Recipe made in a blender
Yield: 4 cups

Easy Restaurant-Style Salsa

Prep Time 2 minutes
Total Time 2 minutes

This salsa recipe will teach you how to make salsa at home in just a few minutes in the blender, so you'll never run out!


  • one 28-ounce can tomatoes, including juice (I used these whole, peeled plum tomatoes)
  • 1 small yellow onion, peeled and roughly chopped
  • 1 or 2 jalepeno peppers, de-stemmed and roughly chopped*
  • 3 cloves garlic, peeled and finely chopped
  • 1 1/2 teaspoons ground cumin, or to taste
  • 1 1/2 teaspoons salt, or to taste (remember some brands of tomatoes and chips are much saltier than others)
  • 1/4 to 1 teaspoon granulated sugar, optional and to taste**
  • 1 or 2 handfuls cilantro leaves, discard stems (I prefer 2)
  • about 3 tablespoons lime juice
  • about 3/4 cup corn, optional
  • about 3/4 cup canned black beans, drained and rinsed, optional
  • corn chips, for serving


  1. Add all ingredients (except optional corn and beans) to the canister of a blender or food processor in the order listed. Pulse or blend on high power until texture is as smooth as desired. If you have a very strong blender, you probably don’t need to pre-chop the ingredients before adding them to the blender, but I do just to make sure I don’t get large random, accidentally unblended chunks of any one ingredient.
  2. Taste the salsa and based on personal preference tweak as necessary.
  3. Optionally stir in the corn and black beans.
  4. Transfer to airtight container and serve immediately with chips. However, I prefer to refrigerate salsa for 1 day prior to serving because I prefer chilled salsa and because the flavors marry, mellow, and the flavor improves on the second and third day. Salsa will likely keep up to 1 week airtight in the fridge; however, we’ve always eaten a batch within 3 days.


*I prefer 2 peppers; remove seeds to greatly reduce heat level.

**The sugar balances the heat and tomato acidity; start with less and add more if necessary; careful not to over-sweeten.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 124Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 628mgCarbohydrates: 22gFiber: 5gSugar: 9gProtein: 4g

Even More Easy Dip Recipes: 

Baked Triple Cheese and Salsa Tortilla Chip Dip — Loaded with 3 kinds of cheese and baked to browned, bubbly, golden perfection! Always a hit at parties and great for Superbowl!

Baked Triple Cheese & Salsa Tortilla Chip Dip - Loaded with 3 kinds of cheese & baked to browned, bubbly, golden perfection! Always a hit at parties & great for Superbowl! Easy recipe at

Do-It-Yourself Guacamole Bar — Make your own guacamole bar and have fun taste-testing the options! Great party idea that everyone loves!

Do-It-Yourself Guacamole Bar - Make your own guacamole bar and have fun taste-testing the options! Great party idea that everyone loves!

Spicy Chorizo Queso – No processed cheese in this EASY cheese dip that’s ready in 20 minutes!! Wonderfully spicy thanks to the chorizo! Great appetizer for holiday entertaining, parties, and game days!

Spicy Chorizo Queso

BLT Dip — This cheesy BLT dip is loaded with two types of cheese, bacon, fresh tomatoes, and more! It’s perfect for holiday parties and tailgating and is SO easy to make!

BLT Dip — This cheesy BLT dip is loaded with two types of cheese, bacon, fresh tomatoes, and more!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to