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

Ingredients

  • 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

Instructions

  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.

Notes

*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:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 124 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 628mg Carbohydrates: 22g Fiber: 5g Sugar: 9g Protein: 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!

79 comments on “Easy Restaurant-Style Salsa”

  1. Made it. Loved it. Hooked on it now. I adore getting a new salsa recipe, and while appearing simple, this one is wicked good. I go to a Mexican Restaurant (not a chain) 4 states away, twice a year just because their salsa is to die for. I drag back two big styrofoam “to go” soda cups full of the stuff, but it only lasts maybe 48 hours. LOL

    Don’t take the comment to heart about pictures. Put as many of those beautiful things on your page as you want. Load time has almost nothing to do with anyone’s “slow computer.” It’s internet connection speed. And nowdays 95% of the country uses high speed wired, wifi or at least 4G. Photo loading is not an issue.

    • Thanks for trying the recipe and I’m glad it came out great for you and you’re hooked. And now you have something to tide you over in between your twice annual Mexican restaurant that’s 4 states away!

      And yeah, people will always gripe about something. My recipes are free, they’re dang good, and they work :) What else do people want? Wonders never cease :) Thanks for your support!

  2. Sound like the pioneer woman’s salsa recipe

  3. Just made this and we love it!

  4. Have you tried roasting the tomatoes and/or jalapeñoa first? It gives the salsa a great flavor!

    I’ve also “fried” the salsa; meaning that I add a bit of oil to a sauce pan and add the salsa straight from the blender to cook it a bit. Also a different flavor!

  5. Question please ;-) I’m going to use fresh tomatoes since they are finally in season!! Any idea how may I should use?? Do I need to cook them down or just chop them up?? PS… sorry I’m a terrible cook but I’m trying!!

    • I haven’t tried so I can’t say for sure what to do exactly but why don’t you just toss some in the blender with the other ingredients, blend, taste..and take it from there based on what you think the salsa needs. Pretty easy :) Enjoy!

  6. Just wanted to let you know my family and I LOVE this salsa! I have pinned it and made it a few times, but I am including it in a post on my blog about my garden harvest this year! I especially love the convenience of it in the winter, (I live in Minnesota) because I don’t need to have fresh tomatoes, I just use my canned ones from the summer before!

    Thanks
    JJ

    • Thanks for trying the recipe and I’m glad it’s a favorite for you and your family! I grew up in MN and know exactly how winters are (even fresh storebought produce is quite pathetic) and amen for canned tomatoes, right!

  7. Can I use fresh tomatoes? If so about how many.

  8. Wow!  This is so good! One question, my sulci even though fantastic tasting turned brown. I suspect it is from the cumin but yours did not look brown to me. Any ideas? Thanks!

    • Glad you love it! Cilantro can sometimes turn brown (oxidize) over time and sometimes that happens quicker than other times. Also tomatoes vary in how bright and vibrant they are, some are darker than others and then with the cilantro, that could be making the color darker.

  9. I can’t wait to try this recipe! The only thing that confuses me is where you say to omit the jalapeño seeds to help reduce the heat. I learned from a show all about different types of peppers. It said The heat actually comes from between the skin and the fruit.

    • There’s heat all over in peppers, skin, flesh, and seeds but I know from personal experience that the seeds do contain a lot of heat and you’ll reduce the overall heat load if you omit them.

  10. This recipe looks delicious and I cant wait to try it out with my new blender! I absolutely love my Blender! I have had it about a year and have never had any issues. I have been making all different kinds of meals. I still make a lot of smoothies with it but I have been making my own soups and even peanut butter!

  11. I’ve been making salsa for the past year. Just when I thought I got it down pat, I ran across your recipe. But because of your sense of humor and descriptive writing, I laughed until my eyes watered! You nailed it with every word! It was almost as if I had written your article myself! Because of that, I’ll be making your salsa tomorrow! Thanks for the recipe and for the laughter!

  12. Just made this tonight, and it is delicious!  My husband and I were both a little unsure about using canned tomatoes, but it is as good as any salsa I have had with fresh tomatoes.  I also like that you can alter the heat level by adding more or less jalapeños.  Now I am just wondering if it would freeze well.

    • Thanks for trying the recipe and I’m glad it came out great for you! I haven’t tried freezing it so can’t say for sure. I know there are ways to ‘can’ salsa using sterile jars, a water bath, etc. but you’d need to google for more info on that because I haven’t canned it either.

  13. Please check into the Pintrest link.  It keeps coming up as pin not found.

  14. I just need to tell you how much I LOVE this salsa!  The first time I made it I considered living on fresh salsa for the rest of my life!  Lol!  Sooo good!!

  15. Thank you! Thank you! Thank youuuu!  I am a born and raised Texan who moved to Canada 12 years back. I have searched high and low to find a salsa that reminds me of home. Made this over the weekend and I am so happy!! So simple, so easy and perfect!! Love it!

  16. This salsa is ahhhhhh-mazing! Thanks for sharing such a GREAT recipe!! :)

  17. a splash of balsamic vinegar sweetens and adds richness to salsa, and for variation, fire-roasted tomatoes are delicious. a little fresh green pepper adds a nice bitter element and some extra crispness without heat

  18. This is really good! I didn’t add the options and had to use canned pickled jalapeños because that’s all I had. I love the freash taste, will be a favorite from now on, thanks for posting!

  19. I made this recipe and used fresh patio tomatoes and jalapeño from my garden. It turned out great, except it was sweet. I did not add any sugar. Do you think it was because I used patio tomatoes instead of plum tomatoes?

    Rating: 5
    • Thanks for the 5 star review. Some tomatoes can be very sweet and I am thinking that is what happened to you with garden tomatoes.

      Canned tomatoes tend to be very acidic and don’t have that natural ‘garden fresh’ taste or sweetness.

  20. This was very simple to make and tastes good! I agree, why buy salsa when this tastes so good.

    Rating: 5

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.