Easy Restaurant-Style Salsa

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 Restaurant-Style Salsa

Easy Restaurant-Style Salsa

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!

Yield: 4 cups
Prep Time 2 minutes
Total Time 2 minutes


  • 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 averiecooks.com

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!

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!

81 comments on “Easy Restaurant-Style Salsa”

  1. I enjoy and appreciate finding recipes on the internet.  Please pardon me for bellyaching a bit. Is it necessary to have 6 pictures of the salsa? My computer is slow enough without waiting for the page to load. This happens all too often during my search for good stuff to eat! Thanks for listening.

  2. Is there something I can substitute for the sugar in the recipe to help cut the sweetness? The wondering! Can’t wait to make it!

  3. Just finished it and canned in in mason jars… One jar is already gone! Amazing! 

  4. My recipe is very similar but with every can of whole tomatoes I also add a can of rotel. And a can of green chiles as well. They add a different level of heat than the jalepenos. I also use about 1/3 the garlic and then garlic salt instead of plain salt & I’m heavy on the cumin. We love it!!! I have to triple the recipe. It’s a family favourite and there’s always a tub of it in our fridge! If it’s empty, the complaints start rolling in! Can’t wait to try the other recipes on this page-the baked cheesy salsa dip looks amazing!! :)


  6. i just made this. WOW! So good, Averie! It really is just like the good stuff in the restaurants. :)

    • Thanks for trying the recipe and I’m glad you loved it and it tasted just like restaurant salsa for you! Awesome :) And thank you so much for always FB’ing, Tweeting, and spreading the linky love – you’re the BEST! :)

  7. Omg this looks amazing and perfect timing! I was thinking of throwing a themed party soon and this surely will be a hit! Thank you for another awesome recipe Averie xo C

  8. “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.” <– 200% me. Whenever we have salsa in the fridge, I always get caught with a spoon in the jar… Every single time. No shame. And that sinus-clearing line? Totally true!

  9. This is almost the exact salsa recipe we do, except I do one can of tomatoes and one can of Rotel, and I use green onions instead of yellow (a Hispanic friend’s mom used green onions in her salsa and I LOVE the slightly different flavor they add). This salsa is the best! Especially with ridiculous amounts of cilantro!

  10. I’m not a big fan of salso, but because of these pictures it looks delicious, will ask if my wife can make them, thanks!

  11. Your blender salsa seems really refreshing to begin this new year! Beautiful photos, too

  12. It’s always good to have a good salsa to snack on with some chips. This one seems easy enough and sounds flavorful.

  13. One of my favorite parts about going to a Mexican restaurant are the chips and salsa. This looks delicious!

  14. Gorgeous photos Averie! You know I love salsa too and yours looks better than restaurant style. Much better! I could house the entire recipe myself with a few chips. Chips and salsa are my favorite snacky food, without a doubt! And now I’m craving them for breakfast lol.

    • Thanks for the compliments, Sally. I took these pics on vacation and the lighting is even more ‘unique’ here…ahem….than in San Diego. It’s total potluck what my shoots will look like! I think between me and you we could do some serious damage on salsa and a pitcher of margaritas! Hope you guys have a Happy New Year!!!

  15. So quick and easy! I didn’t think I could make it myself and I love the consistency of it. I know this will be a regular recipe for us, thanks so much! Love your stunning photos, too!

  16. Now that’s a big ole bowl of beautiful salsa right there! I’m a fan of the heat, too, so I’d be adding jalapenos, chipotles or whatever else to give it a kick! Great recipe and beautiful photos, too, Averie. :)

  17. Yum! This looks great. I’m always game for salsa.

  18. We always use homemade salsa. It’s tasted so much better! Thanks for this one, is much more easy then what I was used to. Pinned it btw, pictures look awesome!

  19. Love homemade salsa especially when it’s so easy like this one. My tip: add a tablespoon or two of green Tabasco sauce to salsas or to your pico de gallo. It adds a really nice zip that leaves everyone wondering what the secret ingredient is.

  20. I brought some salsa that I’d canned from my garden this summer to Christmas at my uncle’s house….everyone was screaming about how hot it was. I guess the jalapenos I used (and didn’t de-seed) were kind of spicy. ;)

    Canning salsa is great because none would never make it past day 3 either, if I didn’t do that. But now, I’ve still got a good 3-4 pints in my pantry that I need to make last for another few months. A little bit of salsa heat in the cold winter….I can pretend I’m in a tropical paradise if I crank the heat and close the drapes.

    • Leave it to you to can salsa! I really didn’t know you could can it, per se. But now that I think about it, that’s how companies are able to make it and store it on grocery store shelves forever. Despite not having a garden, I think I’m going to stop up on summer tomatoes this summer and can it. I’ll be emailing you for boiling instructions :)

      My family was freaking out a little about the heat levels. Like they put a tiny pinch of salsa on a huge chip. I literally submerge the chip in as much salsa as it will hold before it breaks AND have a spoon next to me so I can shovel in some non chip bites, too :)

  21. That salsa looks amazing, and so easy!


  22. I am in love with this Averie!! OMG, I could eat salsa like it’s my job. Pinned!

  23. Bring on the heat!
    I love how easy this salsa is, and that you can totally tailor it to suit your own taste buds! I foresee this and A LOT of salty chips in my very near future!

  24. Gotta love a good homemade blender salsa!! We’re going to the neighborhood New Year’s eve party tomorrow so I’ve been pondering what to take. This or the hummus from your cookbook. Either would be a winner and equally easy to make!

  25. I love a good salsa recipe especially one with lots of cilantro and lots of heat. I always like to use spice instead of salt that way the salt on the chips isn’t too much. Cant wait to try.

    • I always like to use spice instead of salt that way the salt on the chips isn’t too much = AGREED!!! But if I don’t write to add salt, then people write in to tell me how ‘bland’ things are. I am super sensitive to salt so I really go with the smallest amount necessary but some people are more of the dump a half of salt shaker in and then add some more mentality :) Hope you have a great New Years, Lisa!!

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