This post may contain affiliate links. Please read my disclosure policy.
Easy and delicious Restaurant Style Salsa at home!
Dips and chips are some of the best appetizers ever 🙂
There’s no reason you have to visit a Mexican restaurant to enjoy a big bowl of delicious Restaurant Style Salsa! This inexpensive, delicious and easy to make salsa is even better when made fresh at home.
This recipe yields about 4 cups of salsa that’s a bit thicker than what you find when dining out. The tomato flavor really shines when the salsa’s not watered down.
Ingredients you’ll need to make our easy Restaurant Style Salsa:
With just a handful of fresh ingredients and a few from the pantry, you can enjoy this salsa in no time!
- canned crushed tomatoes – buy good quality crushed tomatoes for the best flavor.
- canned fire-roasted tomatoes (drained) – if you don’t have fire-roasted canned tomatoes on hand – use regular diced canned tomatoes.
- sweet onion – red onion works well here too.
- ground cumin
- black pepper – we prefer fresh ground black pepper.
- garlic powder – or granulated garlic. If you use garlic salt, omit the additional salt called for in the recipe.
- fresh lime juice – fresh is best!
- jalapeños – we often use fresh jalapeños, but feel free to add pickled jalapeños for a briny bite.
- fresh cilantro leaves
This basic recipe is perfect as-is, but is also easily adapted to your favorite flavors. Like a little more onion? Throw it in! Does your gang prefer a thinner salsa with tons of lime juice? Add the juice of another lime. Turn up the heat by leaving in a few jalapeño seeds.
Finally, don’t get hung up on exact amounts in this recipe. Once blended, taste the salsa and add a little more salt or cumin if needed. If your limes are not overly tart, add a little more lime juice. You get the idea. It’s hard to mess this up!
How to make Restaurant Style Salsa at home:
- This is the easiest recipes ever! Everything’s thrown into a food processor and pulse until blended but still a little chunky.
- If you don’t have a food processor, pour all the ingredients into a blender or use a stick or immersion blender.
- For extra chunky salsa, skip the food processor and just stir all the ingredients together. Dice the onion and peppers first before adding to the tomatoes.
- Want a little more heat? Add another jalapeño and leave some of the seeds in the mix.
What’s the difference between salsa and pico de gallo?
Pico de gallo is a chunky condiment typically made with fresh diced tomatoes, garlic, lime juice, jalapeños and onions. It’s great as a dip with chips or as a topping for tacos, black beans, taco burgers and even eggs!
Our 10 minute Restaurant Style Salsa is made with a combination of lightly steamed canned tomatoes and a few fresh ingredients. It’s thicker than pico de gallo and has more tomato flavor. No dicing and seeding tomatoes required! We use garlic powder in place of minced garlic for easy shortcut, but feel free to add fresh if desired.
Delicious ways to serve Restaurant Style Salsa
This salsa is perfect served with a bowl of tortilla chips. However, if you’re looking for more creative ways to use up leftovers, we can help!
- Serve salsa over a salad in place of dressing. Think taco salad!
- Spooned over grilled fish, chicken or pork.
- Add a spoonful to your favorite Queso Dip.
- As a condiment over eggs, or a vegetable quiche.
- Garnish grilled salmon tacos with salsa.
- The perfect topping for our quick and easy enchilada casserole.
- Don’t forget to add a dollop to a bowl of our favorite guacamole!
- Stir in a spoonful to your favorite Mexican style soup or stew.
Did you know you can freeze fresh herbs?
If you find yourself with tons of fresh garden basil, parsley or cilantro, don’t let it go to waste! Chop the herbs and freeze in an airtight container. You’ll be ready in a pinch next time you need a nice green garnish or pop of fresh flavor in your sauces.
Restaurant Style Salsa can be made ahead of time for easy entertaining.
This tasty salsa keeps for up to a week if well sealed in a container and refrigerated. For the freshest flavor, salsa is best eaten within a few days of being made.
You can also freeze salsa, if needed. Thaw in the refrigerator overnight and freshen up with a squeeze of lime juice and cilantro before serving.
Thanks for PINNING!
Let’s be cooking friends! If you make our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. If you’re on Pinterest feel free to leave a comment and photo there if you have one!
If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates.
Restaurant Style Salsa Recipe
- food processor
- 28 oz can crushed tomatoes
- 15 oz can fire-roasted tomatoes (drained)
- ½ medium sweet onion chopped
- ¼ teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- ¾ teaspoon garlic powder
- juice of 2 limes
- 2 jalapeños chopped (seeds and membrane removed)
- ⅓ cup cilantro leaves packed
- Place all ingredients in the bowl of a food processor. Pulse until well blended. Check seasoning and add salt, pepper and lime juice as needed.
- Refrigerate until ready to serve.
Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ we earn a small commission, at no additional cost to you, which is used to pay for web hosting and services for this blog.