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Homemade Restaurant Style Salsa
This Homemade Restaurant Style Salsa tastes like it came straight from your favorite Mexican restaurant, and it’s ready in 10 minutes!
The first time I ate at as authentic Mexican restaurant, I was blown away when the customary bowl of chips and salsa arrived at the table. The salsa was so… different. Different 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. To say that I loved it would be a massive understatement; I could have easily made a meal of just fresh tortilla chips and that salsa.
It took me awhile, but I eventually found the absolute best recipe for restaurant style salsa so that I could make it at home. I’ve been making this recipe for well over five years now, and it is by far my favorite salsa, ever.
(And speaking of making a meal out of chips and salsa… my husband and I totally did that for lunch on Saturday!)
MY OTHER RECIPES
Not only is this salsa bursting with tons of fresh flavors, but it couldn’t be easier or quicker to make. Just put all of the ingredients into a food processor (I think a blender would work too), and then pulse to your desired consistency. BOOM! Done!
I keep cans of whole tomatoes and Rotel in pantry just in case an emergency batch of salsa needs to be made!
Sit down with an entire bag of tortilla chips, a bowl of this salsa, and watch them both disappear. Or make one of my favorite quick snacks – my mom used to make this a lot when we were watching TV in the evening: spread a little bit of cream cheese on a plate, top with shredded cheddar and microwave until the cheese is melted. Top with salsa and dig in!
You know how after you make spaghetti sauce your fingers smell like garlic? Well, when I was done making this, my fingers smelled like jalapeño, lime and cilantro. Major success!
This recipe makes a huge amount, so it’s perfect to have on hand for a party, for a game day, or just to keep in the refrigerator for snacking.
One year ago: Top 10 List: Favorite Main Dishes
Five years ago: Crunchy Good-For-You Granola Bars
Six years ago: Raisin Bran Muffins
Eight years ago: Cheesecake Truffles
Did you make this recipe?
This Homemade Restaurant Style Salsa tastes like it came straight from your favorite Mexican restaurant, and it's ready in 10 minutes!
Add all ingredients to a food processor. Pulse until it reaches your desired consistency (less for a chunkier salsa, more for a thinner one - my salsa pictured above was 8 to 10 pulses). Refrigerate for at least one hour, then serve with your favorite tortilla chips. This salsa can be stored in an airtight container in the refrigerator for up to 2 weeks.
*Note: This makes a large quantity, so if you are using a food processor with less than an 11-cup capacity, work in batches.
Nutritional values are based on one cup of salsa
Calories: 46kcal
Sodium: 296mg
Potassium: 446mg
Carbohydrates: 10g
Fiber: 2g
Sugar: 6g
Protein: 1g
Vitamin A: 7.6%
Vitamin C: 32.2%
Calcium: 7.2%
Iron: 12.5%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on May 3, 2011.
We love it. We stopped buying restaurant chips and salsa thanks to this recipe!
In very small letters at the bottom of the recipe, it says, “Adapted from The Pioneer Woman.” More like copied completely, and this post is made to read like the author developed this recipe. Not right. Ree Drummond should be credited right up top, in big letters.
Can this recipe be canned also is there any adjustments that need to be made
Hi Diona, I do not recommend canning this recipe for long-term storage, it has not been tested for it.
I am planing to make it today in order to fulfill my taco party. Looking really delicious! Thank you for sharing it.
This sounds like the kind of salsa you can get at El Rodeo! And you’re from PA so maybe this is the case. By far the BEST salsa I ever had came from there. I can’t wait to try this recipe! I crave their salsa ALL THE TIME!!! Thank you for sharing this!
This is a great recipe, tatstes great, love making my own salsa.
Simon
Restaurant style salsa is both fresh and delicious. It can also be hard to replicate. This recipe is easy to make and it is also a perfect replica of restaurant quality salsa!
What is Rotel?
Hi Crystal, It is a mixture of diced tomatoes and green chiles. It’s sold at the grocery store near all of the other canned tomato products.
Thanks, Michelle. I live in a small town in Nova Scotia, Canada, and can’t find them. I think I’ll try using can tomatoes and adding a can of green chiles. Fingers crossed! :)
This looks exactly like the El Torito salsa that I loved! Pinning this for next time I need a salsa fix!
Kari
http://www.sweetteasweetie.com
Looks great, now i have to try to make it and see myself. I have to say its hard to make it as good as in the restaurants.
This recipe is hands down the best salsa recipe ever. I make huge batches to take to the beach with us and I’ve even given a friend who got married a Ninja and this recipe (crediting you of course) as a wedding gift. I never buy jar salsa anymore. Thank you!!!
Ok. what gives, this is the EXACT same recipe as Food Network’s website. Someone is plagerizing…?
Got it…the Food Network recipe is from the Pioneer Woman as well.
Love salsa…making some today! Would it be OK to use an 8 oz can of tomato sauce? Sometimes these recipes are a little too watery for me.
WOW, I have that same pattern of dishes….Corning Ware Corelle, Meadow! Thought I was the only one still using it.
Hi Kim, I would not use tomato sauce, the flavor would be way off. Instead, I would just drain the tomatoes really well.
This is the most awesome salsa!
Ithis is the best salsa ever ! Love your recipes !
I just made this. Followed the recipe exactly. It’s amazing. I was worried there wouldn’t be enough garlic, but I resisted adding more. THANK YOU!!!
This was a great recipe. Your pictures looks so much better than that of The Pioneer Woman. We don’t have Ro-tel tomatoes in Canada so I used a 28 oz can of diced tomatoes (drained) and one can of green chilis. I found draining the diced tomato made the salsa not as runny and everyone loved it. Will my go to recipe for fresh salsa from now on.
Thanks. I’ve have been making this for a couple of weeks now , my family has me make a batch every Sunday.
I was very skeptical because I’m not a fan of cilantro or cumin. BUT, this recipe is excellent. I tweaked it by adding less cilantro (because of said dislike), a little more garlic, and no jalapeno (I’m a whimp and can’t handle the heat). This truly is like a restaurant-style salsa and exactly what I’ve been looking for. Thanks for sharing with us!
I’m not sure if this is purely coincidental, but ree drummond from pioneer woman posted this exact recipe in 2010.
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!!!
This recipe looks so good! Thanks for sharing.
Mmmm, fresh salsa. I’m going to make this tonight !
4/10 Taste, but 3/10 recipe (too many seeds)
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?
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.
Okay, thanks!
I make this all the time too!
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.
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!!!!!
Has anyone made this with a bender? Was it good?