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Homemade Restaurant Style Salsa

The first time I went to a truly authentic Mexican restaurant, I got my socks knocked off when the customary bowl of chips and salsa arrived at the table. The salsa was so… different. Different, of course, from all of the jarred salsas that I had ever known. The chunks weren’t as big, it had more heat, and you could clearly taste the tomatoes, lime, and cilantro. This was quite near the opposite of any salsa I had grown up eating from a jar. And I love, love, loved it! I couldn’t get enough. I may have had to box up the majority of my meal because I filled up on an obscene amount of chips and salsa. (Okay, so I still do that.) So what took me so long to make this type of restaurant-style salsa at home? I don’t have a good answer, but the important thing is that I have made it, and I am 100% positive I will never, ever buy a jar of salsa again!

Not only is this salsa bursting with tons of fresh flavors, but it couldn’t be easier or quicker to make. Seriously. You just dump everything into a food processor (I think a blender would work too), and then you pulse to your desired consistency.

And then you sit down with an entire bag of tortilla chips, a bowl of this salsa, and watch them both disappear. It’s amazing how quickly that can happen right? Or you layer together some cream cheese and cheddar cheese, melt it in the microwave a bit, then pour this salsa over, and dig in (that is one of my all-time favorite, guilty indulgence snacks!). Basically, if you like salsa at all, you will be in love with this! And it makes a ton, so make sure you keep a steady supply of tortilla chips in the house!

You know how after you make spaghetti sauce your fingers smell like garlic and basil? And you know that it means kitchen success? (Or lack of an odor-neutralizing soap?) Well, when I was done making this, my fingers smelled like lime and cilantro. Major success.

One year ago: Pecan Sandies
Three years ago: Vanilla Cake with Chocolate Hazelnut Filling & Chocolate Frosting
Four years ago: Pepperoni Bread

Homemade Restaurant Style Salsa

Yield: About 6 cups (a.k.a. a ginormous batch)

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

28-ounce can whole tomatoes (peeled) with juice
2 10-ounce cans Rotel (diced tomatoes with green chilies)
¼ cup chopped onion
1 clove garlic, chopped
1 jalepeño, quartered and sliced thin
½ cup cilantro
Juice from ½ a fresh lime
¼ teaspoon salt
¼ teaspoon granulated sugar
¼ teaspoon ground cumin

Directions:

Add all ingredients to a food processor. Pulse until you get desired consistency (was about 10 pulses for me). Refrigerate for at least one hour, and then serve with your favorite tortilla chips.

*Note 1: This makes a large quantity so use at least an 11-cup food processor, or work in batches.

*Note 2: If you prefer a milder salsa, remove the seeds and membrane from the jalapeno before adding it to the food processor.

(Recipe adapted from The Pioneer Woman)

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128 Responses to “Homemade Restaurant Style Salsa”

  1. Katrina on May 3, 2011 at 12:18 am

    This salsa sounds wonderful! I can’t wait to try :)

    Reply

  2. Jen of My Tiny Oven on May 3, 2011 at 12:20 am

    If you have too much feel free to send me a jar! I will supply my own chips! LOL! Looks so good!

    Reply

  3. Maree on May 3, 2011 at 3:32 am

    I love homemade salsas, and am on a search for the perfect recipe. I will definitely have to try this one soon. How long can you store it and how? I know it’ll take us a WHILE to get through 6 cups worth! Can you freeze it or will that ruin the texture?

    Reply

    • Brian on August 22nd, 2011 at 9:19 pm

      Buy some half pint mason jars and can them. You can store them up to a year if you do that

      Reply

      • ANDREA on May 1st, 2013 at 7:29 pm

        OR….Better yet just make 1/2 a batch. 1 – 14 oz can tomatoes, 1 can rotel…etc. I do it ALL the time.

        Reply

      • Jan Brazell on June 26th, 2013 at 4:07 pm

        Can you tell me how to go about canning this hot sauce? Is it different than canning fresh tomatoes? Do you have to boil it. If so, how long? Thanks for the info.

        Reply

  4. Estela @ Weekly Bite on May 3, 2011 at 6:37 am

    Nothing is better than a bowl of fresh salsa! Yum :)

    Reply

  5. Melissa on May 3, 2011 at 7:27 am

    Wow, that looks fantastic! I want to dive into a bowl of it right now–and I haven’t even had breakfast yet! ;)

    Reply

  6. Patricia on May 3, 2011 at 7:56 am

    This looks delish! I’m thinking of using this as the base for my next Mexican style chicken paella dish—perhaps minus the lime. ;-) I think it will give it an interesting, fresh twist.

    Reply

  7. Sarah @ The Pajama Chef on May 3, 2011 at 9:19 am

    mmm, sounds like a salsa i just made over the weekend. but i used fire roasted tomatoes, i’d love to try your version too!

    Reply

    • dion on October 19th, 2011 at 1:22 am

      I spend a lot of time in Mexico, I saw them fire roast tomatoes, I cannot find the plate the used on the stove to roast tomatoes, I make my own special salsa I learned when I was in Mexico, I need help please.

      Reply

  8. Chelsea on May 3, 2011 at 9:55 am

    I’m having a big group of hungry boys as house guests this weekend and was planning to make lots of Mexican fare. Looks like I will have to make this instead of the jar of salsa I was planning to buy…

    Reply

    • Chelsea on May 3rd, 2011 at 8:28 pm

      Couldn’t even wait until the weekend, made it today. FANTASTIC! I hope it lasts until the weekend!

      Reply

  9. Audrey Ellen on May 3, 2011 at 10:20 am

    Looks fresh and so tasty!

    Reply

  10. Erin on May 3, 2011 at 10:34 am

    Mmm the chips and salsa brought to the table immediately upon arriving at a Mexican restaurant is one of my favorite things about going there. I sometimes only eat half my meal cause I eat too much of it! And now I can have it at home? I will never cook again O:-)

    Reply

  11. Janice on May 3, 2011 at 11:21 am

    Homemade Salsa freezes well too. Thanks for providing an exact measurement of ingredients. I usually wander out to the garden to harvest most of these ingredients and just toss them together randomly. The result is still tasty but, I like the road map that you have provided. Also, I encourage everyone to grow their own food, especially the cilantro. Fresh cilantro from home makes the difference.

    Reply

  12. Alli on May 3, 2011 at 12:06 pm

    I absolutely LOVE this recipe and so does everyone else I share it with. The HUGE batch doesn’t seem to last very long. I just wanted to give you (or anyone else reading this) a little tip. I tried using Trader Joe’s can of tomatoes & green chiles since they don’t sell the Rotel brand. Sounds silly, but it really did make all the difference.

    Reply

  13. Angie on May 3, 2011 at 12:40 pm

    I’ve been making this since I first saw it on The Pioneer Woman and it is always a huge hit, so delicious. It is hands down the best salsa recipe ever. I’m glad you commented about the food processor size, the first time I made it I started dumping everything in and I had quite a mess so I learned the hard way to make it in two batches :)

    Reply

  14. Heather on May 3, 2011 at 2:01 pm

    This is similar to the salsa I make – you should try throwing a peach in there, or even a mango or pineapple. It adds a nice little kick! And I’d go for red onion over yellow, it gives it a better bite.

    And now I want salsa.

    Reply

  15. Erin @My Wooden Spoon on May 3, 2011 at 2:59 pm

    I just made PW’s pico de gallo. She’s a magician! Great pictures!!

    Reply

  16. Katie on May 3, 2011 at 3:24 pm

    I love how easy this recipe is. Going to try it for Cinco.

    Reply

  17. Ruth on May 3, 2011 at 3:34 pm

    I must confess that while I always make my own guacamole and other sauces, I hardly ever make salsa. This recipe should change that, though! I’ve bookmarked it!

    Reply

  18. heather on May 3, 2011 at 3:40 pm

    Oh homemade salsa (and restaurant salsa) is my weakness. I think I had my husband go out to our local mexican restaurant once a week while I was pregnant.

    Reply

  19. Jessica @ Dishin' About Nutrition on May 3, 2011 at 5:21 pm

    You are talkin’ to a salsa fanatic!! If my mother in law didn’t make salsa (and would get VERY offended if I ate anyone else’s salsa but her’s…) I would definitely try this!

    Reply

    • Jan Brazell on June 26th, 2013 at 4:09 pm

      Sneak around, unless she lives with you.

      Reply

  20. Erica on May 3, 2011 at 5:35 pm

    mmmm. Sounds sooo good!!! I have never made homemade salsa because it always seemed so complicated and time consuming, but this recipe sounds so quick and easy PLUS the bonus of tasting like restaruant salsa, GENIUS!!!!!!!!!!!! Am so going to make this tonight and present my sons teacher with a jar of it tomorrow for her teacher appreciation gift, much better than the store bought jar i was gonna buy her, plus i can prettify it!!! :)

    Reply

  21. Ems on May 3, 2011 at 6:49 pm

    mmm! This would be super good with fresh tomatoes once tomato season rolls around!

    Reply

  22. Lisa on May 3, 2011 at 7:04 pm

    I’m so excited…I HATE chunky tomatoes so this salsa is right up my alley. I just had some awesome salsa at a local Mexican restaurant (I’m from the ‘Burgh, too!) and this looks just like it. Can’t wait to try it.

    Reply

    • Michelle on May 3rd, 2011 at 9:25 pm

      Hey Lisa! Which restaurant were you at?

      Reply

      • Lisa on May 4th, 2011 at 6:46 am

        Hi Michelle! El Campesino in Monroeville. I know they have several locations now.

        Reply

        • Michelle on May 4th, 2011 at 9:48 pm

          Nice! I haven’t been there, but my boyfriend has raved about it, I’m sure we’ll get there eventually!

          Reply

  23. Jill on May 3, 2011 at 8:01 pm

    I just made this, after seeing the recipe posted on facebook. I absolutely LOVE salsa and despise the store bought stuff. I thought I had already found the perfect salsa recipe until this one! WOW! I made it for my boyfriend and myself….huge bowl but I am positive it will not last long….I’ve already ate my weight in chips and salsa now, haha. Thanks for posting, it’s awesome!

    Reply

  24. Lindsey at Burn Me Not on May 3, 2011 at 8:08 pm

    This salsa recipe looks insanely delicious… and authentic! I can’t wait to try this recipe!!

    Reply

  25. jaclyn@lifeoftodayslady on May 3, 2011 at 8:36 pm

    YES!!!! I love this style of salsa!!!! I have yet to make it myself though but really, what am I waiting for ?! I usually buy fresh salsa from the grocery store and doctor it up with lime juice and cilantro but it’s still not the same. Next time I make mexican food, I’m definitely making this!!!

    Reply

  26. Dana on May 3, 2011 at 9:28 pm

    You just made me so hungry! I could live off of salsa and now I don’t want a real dinner. I want this salsa. This post is probably one of the best posts ever. You officially have my heart. Thank you for sharing this!

    dana
    danalovestobake.blogspot.com

    Reply

  27. Skyler on May 3, 2011 at 9:52 pm

    thats very similar to the salsa i make! i looove it! just wait til summer comes & you can use fresh out of the garden tomatoes! Their freshness makes the salsa wonderful!

    Reply

  28. Mariel on May 3, 2011 at 10:01 pm

    I love Mexican food too and am also from Pittsburgh. What’s your favorite Mexican restaurant around here?

    Reply

    • Michelle on May 4th, 2011 at 10:00 pm

      Hi Mariel! Mad Mex is usually my favorite. I’ve been to Mexico City on Wood Street, which was good – I like the hand-smashed guacamole right at the table!

      Reply

      • Lisa on May 5th, 2011 at 7:41 am

        OMG–Mad Mex!!! The mole sauce is so darn good. If you like margaritas, don’t miss their mango version.

        Reply

        • Michelle on May 5th, 2011 at 3:23 pm

          Oooh I have not had their mango margarita – I will definitely try it the next time I’m there!

          Reply

  29. Sues on May 4, 2011 at 10:51 am

    Yum! There’s nothing better than restaurant salsa and chips :) Though I am a huge fan of Paul Newman’s salsa (except the hot is not nearly hot enough!). Your salsa looks SO delicious!

    Reply

  30. penandra on May 4, 2011 at 11:34 am

    “You know how after you make spaghetti sauce your fingers smell like garlic and basil? And you know that it means kitchen success? (Or lack of an odor-neutralizing soap?)”

    If you don’t have an odor-neutralizing soap, the other thing that works well is to rub your fingers with stainless steel under warm water — some kitchen stores sell soap-shaped blocks of stainless steel . . . . I just grab a large spoon out of the dishwasher (or usually the sink, if I’ve just finished making something) . . . . it really works!

    Reply

  31. Cookin' Canuck on May 4, 2011 at 12:04 pm

    This is my favorite kind of salsa – ground fine and full of cilantro and heat. Love it, Michelle.

    Reply

  32. Maria on May 4, 2011 at 1:03 pm

    One of my favorite snacks!

    Reply

  33. Amanda on May 4, 2011 at 1:09 pm

    How perfect is this recipe for summer! Love fresh, homemade salsa :)

    Reply

  34. Lori @ RecipeGirl on May 4, 2011 at 1:18 pm

    When I worked for a caterer, we made a very similar recipe… that stuff gets gobbled up around here in Southern California like there’s no tomorrow. Looks perfect.

    Reply

  35. Maja on May 5, 2011 at 2:41 am

    Mmmm, chips and salsa, my favorite part of a meal. If only I could find rotel cans here in Holland.

    Reply

  36. Liz on May 5, 2011 at 6:38 am

    These are the same ingredients I use to make salsa…SO yummy!!!!

    Reply

  37. Emily @ Life On Food on May 5, 2011 at 6:44 am

    I love chips and salsa too. It is my favorite snack and I am notorious for eating the whole basket of chips and salsa at Mexican restaurants only to have two bites of my actual meal. This is a great recipe. Have you ever tried the pure green salsas that have strong flavor of cilantro?

    Reply

    • Michelle on May 5th, 2011 at 3:22 pm

      Hi Emily, I have never had (or even seen!) this very green type of salsa. I like cilantro, but I’m not sure I love it enough for that ;-)

      Reply

  38. Tiffany on May 5, 2011 at 8:07 am

    PERFECT for Cinco de Mayo! And I love that you included cumin! :D

    Reply

  39. Angela@RecipesFromMyMom on May 5, 2011 at 8:42 am

    Minus the cilantro, I’m digging it. Or maybe I could just do a little less cilantro ’cause my hubby & daughter don’t hate it like I do. Wouldn’t mind my fingers smelling like lime and cumin.

    Reply

  40. Joy on May 5, 2011 at 10:57 am

    Hmmm salsa. that looks great.

    Reply

  41. Candi on May 5, 2011 at 4:34 pm

    OMG!! This was SO easy and it is absolutely delicious!!! I love the tanginess of the lime juice. I made it without the jalapeño, because I didn’t have one, but it was spicy enough with the Rotel. Thank you for this recipe. My husband it going to love it! Oh, I also left out the cilantro, because I am not a fan. I have tried to like it, but it just doesn’t agree with my taste buds. Oh well! This salsa is still delicious! Thank you again!

    Reply

  42. Paula on May 5, 2011 at 5:10 pm

    I made this today for a friend who judges Mexican restaurants by her salsa. She said that she would come back to this restaurant, so the salsa is a WIN! I’ll be posting this on http://www.dishingthedivine.com soon (with, of course, credit to you, Michelle!)

    Reply

  43. Tracy on May 5, 2011 at 6:00 pm

    I love how easy this sounds! I made salsa once last year to can it, but I’ve never made it “just because.” I need to try this!

    Reply

  44. Jen @ My Kitchen Addiction on May 5, 2011 at 9:05 pm

    Oh, I just LOVE the salsa at *good* Mexican restaurants. You’re right, it blows jarred salsa from the store completely out of the water. I’ve never actually made it myself, but I’ve got to give this a try. Yum!

    Reply

  45. Lindsey@Lindselicious on May 6, 2011 at 1:11 pm

    My mouth literally watered looking at this! yum I am craving salsa and chips now!

    Reply

  46. MelissaM on May 8, 2011 at 11:17 am

    I have been making this version for about a year now. When I make it I put it in a 2 quart pitcher – makes for easier serving. I do have to report my family likes additional heat so I use the whole jalepeno (or 2) including the seeds and sometimes a few drops of Dave’s Insanity Sauce, but than I have a husband with an iron stomach and a 17 year old son who prides himself on being on the wall of fame at the local BBQ joint for eating a ghost pepper. Said son also does not eat much in the way of vegetables, so I am very happy to make this often as a way of getting some form of vegetable into him.

    Reply

  47. Michele (also a brown eyed baker) on May 9, 2011 at 10:17 am

    My boys thought that this was the BEST!!! We ate the entire batch in less than 24 hrs! Thank goodness I had a house full of HS seniors or I would REALLY be feeling “pigish”! Now I have to go try Mexico City on Wood Street. I’m not a big fan of El Camps. Our favorite is Compadres up in Meadville (they also have a location right by the Grove City Outlets). Their salsa tastes JUST like YOURS!

    Reply

  48. Pam on May 9, 2011 at 9:51 pm

    Salsa is one of my favorite foods. Especially with lots of cilantro. The best salsa I ever had was when every ingredient came out of my friend’s garden last summer. This recipe looks scrumptious even with store-bought tomatoes, etc. Yum.

    Reply

  49. Erica on May 10, 2011 at 3:50 pm

    Made the salsa and it was perfect!! His teacher LOVED it and so did the class and other parents at the party!!! :D My hubby thought it was a little spicy so i halved the recipe and made a half batch and mixed the remaining in with it and he is happy! :) Thanks So Much Michelle!!!!

    Reply

  50. Marie @ Chocolate & Wine on May 12, 2011 at 11:01 am

    I made this for last weekend when my sister and cousin were over with wholemade corn chips.. it was AMAZING but a tad on the spicy side!!! I think next time I’ll leave the jalapeno out!

    xo – Marie
    Chocolate & Wine

    Reply

  51. Mel on May 12, 2011 at 5:03 pm

    I love this recipe! My husband said after his first chip “I’d buy that at the store!”
    Thanks so much!

    Reply

  52. joselito on May 14, 2011 at 11:02 am

    Wow.! its look delicious i believe that food kind of dish will became popular.

    Reply

  53. RisaG on May 14, 2011 at 9:47 pm

    Everybody eats too many chips and salsa when they are in a restaurant. It is impossible not to.

    This recipe looks excellent. I love a good salsa, the spicier the better IMHO. Thanks for the recipe.

    Reply

  54. Jen Moore on May 21, 2011 at 10:27 pm

    Earlier in the week I was invited to a dinner get together, and the hostess not knowing I love to bake assigned me to bring chips and salsa. I felt I couldn’t show up without something homemade, and so stumbled upon your recipe.

    Let’s just say the salsa was the HIT of the evening! Good thing I saved some back at home because my container was empty at the end of tonight with several requests for the recipe! Thanks!

    Reply

  55. Ann on June 6, 2011 at 7:54 am

    I made this salsa and took it to my son’s house for a cookout. My daughter-in-law said it was the the best she had ever tasted. What more could a MIL want? And yes, I agreed with her.

    Reply

  56. The Mistress of Spices on June 7, 2011 at 5:15 am

    This is pretty much almost exactly like how I make my salsa. Great minds think alike! Thanks for sharing!

    Reply

  57. Mary Henley on June 11, 2011 at 2:29 pm

    The Salsa is just wonderful. My daughter from Dallas and I made it the other day. But.. we used 3/4 cups chopped onions, juice for the whole lime, 5 cloves of garlis (mine seemed really small) and 4 jalepenos. We really like the bite. Keep thoes great recipes comming. Thanks a million

    Reply

  58. Ileana Keltz on June 11, 2011 at 7:38 pm

    This sounds totally yummy! My hubby is allergic to cilantro, is there something I could substitute, like parsley? I still would like to make it.

    Reply

    • Michelle on June 12th, 2011 at 8:35 pm

      Hi Ileana, cilantro is a pretty distinct flavor in Mexican cooking; if your husband is allergic I would probably just omit it. Parsley would give it a totally different flavor.

      Reply

  59. Gracesmom on June 21, 2011 at 3:28 pm

    Love, love, love this recipe! I couldn’t find the tomatoes with chiles here in Canada so I used diced tomatoes with red pepper and it turned out great. I may never buy jarred salsa again! Thanks for another great recipe!
    P.S. I used this salsa on my tacos that I made with your taco mix recipe… yummy!

    Reply

  60. Aishah on June 22, 2011 at 4:39 am

    Oh man, I’ve been looking for a great salsa recipe and seems like this is it….but i can’t get Rotel here in Singapore, so can i just substitute it with diced tomatoes in a can??

    Reply

    • Michelle on June 22nd, 2011 at 10:02 am

      You can definitely sub canned diced tomatoes. The green chiles add a little heat so if you like your salsa spicy, feel free to add another jalapeno!

      Reply

  61. Cheryl on June 23, 2011 at 8:53 pm

    I made this and love it! I scraped about half of the jalapeno membranes out and the salsa has just the right amount of heat for me. Thanks for sharing the recipe!

    Reply

  62. CocoNat on June 28, 2011 at 12:26 pm

    Just finished making this and it’s terrific :) I have a party to go to in a couple days so I will defnitely be bringing this but can I freeze any unused salsa? I ask because although I love to share this is too good to give it all away!

    Thanks.

    Reply

    • Michelle on June 28th, 2011 at 1:42 pm

      Hmm I’m not sure about freezing; I have never done so. I guess you freeze spaghetti sauce though, so maybe this would freeze similarly? If you do it, I’d love to know how well it thaws!

      Reply

  63. Emely on June 29, 2011 at 7:12 am

    This salsa recipe is amazing ….I wil try it just with normal tomato…

    Reply

  64. Carie Reagan on July 10, 2011 at 4:10 pm

    Oh my!!!! I made this today and added a little more lime and cilantro and this is the best salsa I’ve ever eaten. We have a favorite mexican restaurant with our favorite salsa..but this is the new favorite. Great recipe :)

    Reply

  65. Lisa on July 30, 2011 at 10:31 pm

    Holy guacamole, is this salsa ever good. I’ve made it half a dozen times now, and people rave. Thank you, Michelle!

    I like to tinker with recipes, so after some experimentation, I’ve decided to double the Rotel, onion, garlic, jalapeno and cilantro.

    Reply

  66. Carol on August 7, 2011 at 10:33 pm

    My husband just loves this salsa with some minor modifications. He likes salsa a bit hotter so I use one can of the hot rotel and an extra jalapeno. I also bump up the cumin and garlic since I love them so much.

    Reply

  67. Susan Anderson on August 8, 2011 at 2:57 pm

    This stuff is AWESOME. The whole family loves it, as do the guys my husband works with. This is supposed to be a “ginormous” recipe, but I still have to double it. Thank you, thank you, thank you.

    Reply

  68. Katie on August 19, 2011 at 7:04 pm

    Michelle can i safely can this recipe cause this is what i’m looking for but I want something I am able to CAN so I can have it year round, if so do I need to add anything to it and how long (if at all) would I have to process it? Also Anyone give me a very similar recipe without using canned stuff..(i have fresh tomatoes coming out my ears) THANKS speedy response would be GREAT!

    Reply

    • Michelle on August 21st, 2011 at 4:14 pm

      Hi Katie, I honestly have never canned and don’t know the protocol as to what needs to be done to safely can a recipe.

      Reply

  69. Brian on August 22, 2011 at 9:26 pm

    I grow my own Roma Tomatoes. How many Tomatoes is in a 28 oz can of Whole Tomatoes?

    Reply

    • Danielle on August 24th, 2011 at 12:32 am

      I’m wondering the same thing!

      Reply

  70. amanda on September 1, 2011 at 3:48 am

    This is THE BEST salsa ever. I have given it in cue jars as gifts, bring it to dinner parties, and eat entire batches throughout the week. Needless to say, I will never buy store salsa again either. And with melted cheese on chips, dont even get me started….SO GOOD!!

    Reply

  71. Jen on October 14, 2011 at 9:17 pm

    I made this recipe tonight. OMG! It was so fresh tasting and so easy to make. I have to say it was a litte hot but that was great. Thank you for such a easy and delious recipe I will be making it for get togethers and potlucks at work.

    Reply

  72. Melanie on October 25, 2011 at 11:24 am

    I made your Salsa over the weekend for a dinner party and I have to say it was a huge hit! I only had a small chopper so I did everything in batches and I left one can of the Rotel unchopped and it gave it a nice chunky salsa. Thank you so much for making it look like I slaved in the kitchen all day :)

    Reply

  73. Elizabeth on November 6, 2011 at 2:46 pm

    Oh my goodness…
    I both love and hate you for introducing me to this recipe!!!!! This is hands down the best salsa I have ever had! I have already made it twice and and obsessed with it. I do have one request…Please, for the sake of my sanity (and figure) do not learn how to make the queso dip at Mexican restaurants and post it on your blog! :o)

    Reply

  74. Angela on November 26, 2011 at 11:40 am

    I made this salsa last night, it is soooooo delicious! Do you mind if I share this on my blog?

    Reply

    • Michelle on November 27th, 2011 at 11:31 pm

      Hi Angela, So glad you enjoyed it! You’re more than welcome to share it on your blog, I only ask for a link back as credit. Thank you!

      Reply

      • Angela on November 28th, 2011 at 12:36 am

        Thank you!! I have linked your site through my blog. :)

        Reply

  75. Kara on December 14, 2011 at 10:52 pm

    I just made this tonight for my family and it was simply awesome!! Thanks to you and Ree for an amazing salsa recipe! :)

    Reply

  76. Lizzy on October 26, 2012 at 12:25 pm

    This salsa is fantastic and wonderfully easy. As with any recipe I have to tinker, so I added a tsp of Mexican Oregano for the extra “pop”, some fresh ground black pepper, and more cumin because I love the stuff. I also used a red onion. Delicious!

    Reply

  77. Gina on November 11, 2012 at 10:12 pm

    I have made this salsa for family and friends and it is always a hit! Tastes just like the salsa you get at a good Mexican restaurant. I get requests to make it all the time. Makes a large batch and keeps for a couple of weeks in the refrigerator in an airtight container….if it lasts that long!

    Reply

  78. Kari on December 27, 2012 at 1:45 pm

    How long does this keep for?

    Reply

    • Michelle on December 27th, 2012 at 9:47 pm

      Hi Kari, I’d say you could keep it for about a week or so. You could also freeze any leftovers.

      Reply

  79. Tyreese on December 27, 2012 at 5:30 pm

    OH MY GOD! So Good! Thanks for the recipe. I Knew I wouldn’t be able to finish 6 cups though so i just quartered the recipe. But used double the Jalepeneo :P

    Reply

  80. Sarah on January 17, 2013 at 3:41 pm

    I don’t normally post comments, but I just made this, chilling in the fridge right now. I can’t wait to surprise my family with this salsa. Tonight is Mexican dinner night with this salsa with chips to start out with. Thank you, once again, Ms. Brown Eyed Baker!

    Reply

  81. Brianna on February 4, 2013 at 12:00 am

    I’ve made this on multiple occasions and me and my mom eat all of it in a week. It never last very long.

    Reply

  82. Kat on April 25, 2013 at 10:07 pm

    This was amazing! I am going to use a 2nd jalapeno and extra cilantro next time!

    Reply

  83. Val on April 26, 2013 at 9:45 pm

    Excited about this recipe! I too, have had to take home my lunch from eating waaaaaaayyyy too much salsa that was too delicious to stop eating. I can’t wait to try this. Thank you!

    Reply

  84. Samantha on May 10, 2013 at 9:41 am

    As soon as I saw this recipe I started craving salsa like mad, but we didn’t even have the jarred stuff, so I made a quickie version of this! I didn’t have any Rotel or jalepenos on-hand, but I had everything else plus I added a can of green chiles I had lying around. That alone tastes AMAZING and got rave reviews from my family, so I can only imagine what the full-fledged version is like! Thanks so much for this amazing recipe :)

    Reply

  85. SenatorWolf on May 15, 2013 at 12:13 pm

    This was the first salsa recipe I ever tried to make. In short, it was amazing. I found it just as good, if not better, than what was served at the Mexican restaurants. Once I started eating it, I couldn’t stop.

    I made this recipe for a while, ever so slightly adding ingredients, removing ingredients, and altering portions, until I had my own personal recipe, while ultimately I deviated a lot from this recipe, I wouldn’t have ever had the recipe that I have now, without first having this one to learn from.

    I kept my new salsa recipe to myself for quite some time. I was worried what people would think. At a company potluck, I brought a large bowl of the salsa. People stopped dipping it out onto their plates and bowls, and just started standing around the bowl dipping chip after chip, like family would when eating out of one bowl. Emails and Phone calls went out from upper management trying to find who had brought the salsa. I later was contacted wanting to know if I was selling it, and if I was willing to sell the recipe.

    I do on rare occasion jar and sell it, but to this day have never shared my recipe. Instead when people ask for it, I just point them to this site :).

    Reply

  86. Jan Brazell on June 26, 2013 at 4:14 pm

    I would like to know if anyone knows how to can this recipe. Is it the same as canning fresh tomatoes? Do you have to boil it? If so, how long? This looks delicious.

    Thanks for the help!

    Reply

  87. Kimmy on July 7, 2013 at 8:31 pm

    I made this the other day… and it is delicious. BUT, instead of the recommended salt, I say add as you like. Instead of 1/4 cup onion – do half an onion. Instead of 1/2 cup of cilantro – do a full cup. A whole lime instead of half a lime… and a full jalapeno, halve it, drop it in the blender (unless you don’t want it hot, then take out the seeds).

    Reply

  88. amanda on August 28, 2013 at 2:44 pm

    I don’t know if anyone is still watching this site or not, but for those people interested in trying to can this recipe…I have a Ball canning “how to” book that I have searched through and there are several salsa recipes in it. All of them contain the same process “bring salsa to a boil, reduce heat and simmer for 10 minutes, ladle HOT salsa into HOT canning jars, leaving 1/4 inch headspace, clean the rim, arrange lids and rings, then process in a boiling water canner for 15 minutes.” (FYI- these instructions are for pint size jars) This recipe calls for salt and acid (lime juice) and those are classic ingredients for canning, so I can’t see why this process wouldn’t work on this recipe. I’m going to give it a try later today and I’ll come back and let everyone know how it goes.

    Reply

    • Michelle on August 29th, 2013 at 4:50 pm

      Hi Amanda, Thanks so much for sharing! Please let us know how it goes.

      Reply

      • amanda on September 4th, 2013 at 10:54 pm

        Well, it’s been a week since I tried my hand at canning this salsa recipe. So far my jars are still sealed and there is no sign of spoilage in them whatsoever, so….I say YES! You can can this recipe! I followed the directions from my last post, but with some modifications. I brought the salsa to a boil, turned it down and simmered it for 10 minutes (meanwhile boiling my clean jars, lids, & rings in another pot to sterilize them). Then I ladled the salsa into the hot jars, left about 1/4 inch headspace, used a spatula to release any air bubbles, cleaned the rim, and screwed the lids on until finger tight. Then I just let them sit on a towel on the counter. I didn’t bother with the water bath (according to my veteran canner of a mom, it’s really an unnecessary step if both the salsa and jars are already sterile). They made the tell-tale pop of self sealing (man I love that sound) about 20 minutes later.
        NOTE: If you’re going to use fresh tomatoes to make this salsa recipe (like I did), then you REALLY need to use about 1 to 2 tsp salt instead of the 1/4 tsp the recipe calls for. Otherwise your salsa will be tasteless.

        Reply

        • Lauren on February 7th, 2014 at 11:34 am

          How did you substitute fresh tomatoes for canned? What amounts?

          Reply

    • Melissa on March 16th, 2014 at 10:25 am

      Thank you sooooo much for posting the canning directions. Have you opened any of the canned jars yet? I was wondering how the salsa tasted (if any different). I am going to try to can this as I have made this recipe several times now and I can’t seem to keep it for more then a few days and people keep wanting more!!! I have never made salsa before and it feels so good when you make something and people keep begging for me to make more!

      Reply

  89. SusieQ on September 17, 2013 at 7:59 am

    I tried this recipe when I saw it on PW’s site and agree, it’s a good one. The stuff in the jar is so mediocre when compared to freshly made salsa. I want to try canning a double batch so I have plenty on hand for football season.

    Reply

  90. Julie Deeson on October 10, 2013 at 9:00 pm

    This is the best Salsa i’ve ever eaten and made. I make this recipe once a week and it is always gone in a few days. Everyone that has tried mine had to have the recipe. Thanks Brown Eyed Baker!!

    Reply

  91. Rachael H. on October 20, 2013 at 1:15 pm

    Has anyone made this with a bender? Was it good?

    Reply

  92. Joe R. on December 31, 2013 at 5:29 pm

    This salsa is amazing. We have been looking for one (so we didn’t have to go to our favorite Mexican restaurant to buy it) and my daughter gave the thumbs up and said we are never buying jarred salsa again.

    Thank you sooooooo much!!!!!

    Reply

  93. Darcie on January 22, 2014 at 7:53 pm

    I make this salsa all the time for my family and we absolutely love it. I have a couple of additions for you to try. We had about a tablespoon of Mexican oregano (make sure it’s MEXICAN, not Italian and crush it in the palm of your hand to make it smaller and release the oils) and to taste some El Pato. If you don’t know, El Pato is a Mexican tomato sauce and it’s kind of spicy, so be careful.
    I have made it in the blender, but it’s better in a food processor. The blender tends to liquefy it too much for our tastes.

    Reply

  94. Ignas Lukosevicius on January 26, 2014 at 2:28 pm

    I make this all the time too!

    Reply

  95. Lauren on February 7, 2014 at 11:30 am

    This looks amazing! I really want to make this, but I don’t want to use canned tomatoes.
    Can I substitute fresh tomatoes for the canned (and Rotel)? If so, how much?

    Reply

    • Michelle on February 7th, 2014 at 4:47 pm

      Hi Lauren, I have not used fresh, but you would want to make sure they are peeled, and just use the same weights. For the Rotel, they need to be diced with green chiles.

      Reply

      • Lauren on February 8th, 2014 at 8:15 am

        Okay, thanks!

        Reply

  96. Jason on February 11, 2014 at 7:15 pm

    4/10 Taste, but 3/10 recipe (too many seeds)

    Reply

  97. Kelly on February 25, 2014 at 12:24 am

    Mmmm, fresh salsa. I’m going to make this tonight !

    Reply

  98. George on April 7, 2014 at 12:10 am

    This recipe looks so good! Thanks for sharing.

    Reply

  99. Parin on May 28, 2014 at 12:13 am

    Thanks so much for sharing this recipe! I just made it and its DELICIOUS! only thing i did was increase the salt and the lime juice (brown people can’t get enough tang and salt!). Thanks!!!

    Reply

  100. Brittany on July 21, 2014 at 2:20 pm

    I’m not sure if this is purely coincidental, but ree drummond from pioneer woman posted this exact recipe in 2010.

    Reply

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