Restaurant-Style Salsa – easy, homemade salsa that tastes just like your favorite Mexican restaurant! Made with mostly pantry ingredients.
Last Sunday I spent my morning watching a Chelsea Handler special on Comedy Central. There’s a joke involving a sombrero filled with salsa and I immediately grabbed my purse and ran to the store.
This restaurant-style salsa tastes just like the one from your favorite Mexican restaurant. I love a not-so-chunky salsa so it’s perfect for me.
The best part about this recipe is that it’s totally adaptable to your tastes. I don’t do super spicy so I used a small jalapeno but if you can handle a lot of heat, you can add more. If you don’t like cilantro, leave it out.
We had people over for football games on Sunday and there was not a drop of salsa left. Everyone loved it.
Pineapple Salsa is another favorite during football season!
- Canned whole tomatoes
- Rotel (diced tomatoes with green chiles)
- Lime juice
How To Make Restaurant Style Salsa
- Put whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a food processor
- Test seasonings and adjust as needed
- Refrigerate salsa for at least an hour
How Long Is Homemade Salsa Good For?
This homemade restaurant salsa will stay good for up to 7 days. Make sure to store it in an airtight container in the fridge. Then you can use it all week in recipes or just serve with tortilla chips for a delicious snack.
What To Serve With Homemade Salsa
- Slow Cooker Salsa Chicken
- Restaurant-Style Queso
- Mexican Rice
- Chicken Enchiladas with Red Chile Sauce
- Slow Cooker Carnitas Street Tacos
- Spicy Shrimp Nachos
- Grilled Mexican Street Corn
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- 1 can, 28 Ounce whole tomatoes With juice
- 2 cans, 10 Ounce Rotel (diced tomatoes and green chilies)
- ¼ cup onion, diced
- 1 clove garlic, minced
- 1 whole jalapeno, sliced thin
- ¼ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cumin
- ½ cup cilantro
- ½ cup fresh lime juice
- Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you like - do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
- Refrigerate salsa for at least an hour.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 71Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 499mgCarbohydrates: 17gFiber: 2gSugar: 9gProtein: 2g