Restaurant Style Salsa Recipe

Yields: About 3 cups
Prep time: 15 minutes
Chill Time: 1 hour +


  • 1 (28-ounce) can whole peeled tomatoes, undrained
  • 1 (10-ounce) can Rotel (diced tomatoes and green chilies)
  • 1/2 cup chopped white or yellow onion
  • 1-2 jalapeno peppers, seeded and chopped (adjust for heat level)
  • 2 cloves garlic, minced
  • 1/2 cup packed fresh cilantro leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sugar (optional, see notes)
  • Juice of 1 lime (start with half, taste, and add more if needed)


  • Combine ingredients: Add all ingredients to a food processor or blender.
  • Pulse to desired consistency: Pulse until you reach your preferred salsa texture. For chunkier salsa, pulse fewer times. For a smoother texture, pulse longer.
  • Taste and adjust: Give your salsa a taste test! Add more lime juice, salt, pepper, or other seasonings as needed.
  • Chill: Refrigerate the salsa for at least one hour, preferably overnight. This allows the flavors to meld and enhances the taste.
  • Serve: Serve with your favorite tortilla chips and enjoy!


  • Freshness matters: For the best flavor, use the freshest possible ingredients.
  • Spice it up: If you like extra heat, add more jalapenos, a pinch of cayenne pepper, or your favorite hot sauce.
  • Customize it: Make this recipe your own by adding other ingredients like roasted corn, black beans, or chopped bell peppers.
  • Sugar or no sugar? Some canned tomatoes are sweeter than others. Taste your salsa before adding the sugar. You may not need it.


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