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Hungry Healthy Happy » Recipes » Sauces

Restaurant Style Salsa

Feb 28, 2022 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 155 Comments

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Diet: Gluten Free / Low Carb / Low Fat / Vegan
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Salsa can really make or break a Mexican dish, which is why it is so important to have the best salsa you possibly can. This restaurant style salsa is exactly that - the kind of amazing salsa you get in a Mexican restaurant that you can't stop eating. Now you can make it at home in a couple of minutes with this easy recipe. Grab some tortilla chips and get dipping!

A bowl of tomato salsa surrounded by tortilla chips.

Each time we have visited Mexico, the salsa has always been a highlight. It's zesty, spicy and I put it on everything! Each time we've come back from a Mexico trip I have gone through a salsa (and guac) withdrawal and it's no joke.

We always turn to this easy restaurant salsa, as it's the closest to authentic Mexican salsa that I have had.

If you are looking for some other Mexican recipes to try, then why not try our Slow Cooker Beef Barbacoa, Chipotle Black Bean Nachos, Chicken Quesadillas, Slow Cooker Chicken Fajitas or Shredded Beef Tacos.

Jump to:
  • Why You Will Love It
  • Ingredients and Substitutions
  • How to Make Restaurant Style Salsa - Step by Step
  • Storage
  • Extra Tips
  • Frequently Asked Questions
  • More Sauce Recipes
  • Recipe
  • Feedback

Why You Will Love It

  • Quick and easy - This restaurant style salsa takes less than 5 minutes and it is as simple as whizzing everything up in the food processor.
  • Cheap to make - Because we have used canned tomatoes rather than fresh, this is a cheap dish to make. Using canned tomatoes also means you can make it all year round and you don't need to rely on ripe fresh tomatoes.
  • Stores well - Make a big batch and then keep it in the fridge to add to meals throughout the week.
  • Versatile - There is SO much that you can do with this salsa. Tacos, salads, dips - we have given lots of suggestions of how to use it below.

Ingredients and Substitutions

All the ingredients needed for this recipe with text overlay labels.

A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.

  • Tomatoes - We have used tinned tomatoes, to make this quick and easy. We used whole plum tomatoes, rather than chopped, as we find they have a better flavour. Try to use the best quality tomatoes you can, as the cheaper ones tend to be more watery and don't have the best flavour.
  • Garlic - We like to crush it before it goes in the food processor, just to make sure it's more like a puree and evenly distributed in the salsa. You can use ready chopped garlic in a jar if you prefer.
  • Onion - We used red onion.
  • Jalapeños - This is what gives the spiciness to the salsa. You can use more or less depending how spicy you like it.
  • Lime - We have used just the juice, but if you wanted to add more of a zesty flavour, then you could add the zest too.
  • Coriander (cilantro) - This is a must when it comes to salsa, but I know not everyone is a fan. Feel free to adjust it to suit your own tastes.
  • A pinch of sea salt and black pepper - Season to taste.

More ingredient substitutions and variations can be found in the recipe card.

How to Make Restaurant Style Salsa - Step by Step

One: Put all of the salsa ingredients into a blender or food processor and pulse for around 10 times. I like my salsa a bit chunky, so blend for longer if you want a smoother salsa. A good mix of the two is perfect.
Two: Serve in a bowl with some extra coriander on top and tortilla chips for dipping.

All the ingredients needed for this recipe in a food processor.

Storage

Store: You can store this salsa in the fridge in an air tight container for up to 4 days.

Freeze: We wouldn't recommend freezing this salsa, as it is a fresh salsa rather than cooked. If you wanted to freeze it, you would need to cook it through first.

Extra Tips

  • Use different types of chilli each time to change the taste. If you like something a bit smokier, then add some chipotle paste instead of the jalapenos.
  • If you have a lot of tomatoes that need using, you can always use fresh tomatoes instead of canned.
  • A little bit of sugar goes a long way in this if you like your salsa on the sweet side. It brings out the flavour of the tomatoes.
  • If you don't like your salsa too spicy, remove the seeds from the chilli first. That way you get all the flavour from the chilli, but not so much of the heat.
  • Make this salsa even chunkier by stirring in some sweetcorn before serving.
  • This salsa will keep in an air-tight container for around 3-4 days.
A deep red salsa topped with chopped coriander leaves.

Frequently Asked Questions

How easy is it to make restaurant style salsa?

It honestly couldn't be any simpler. You just throw the ingredients into a food processor and blitz until it's either still a bit chunky, or smooth, depending on your preference. If you have unexpected guests, then this is the easiest thing to whizz up, and you probably already have the ingredients in your kitchen.

Why is my salsa watery?

You need to use the best quality tinned tomatoes you can. If you have used cheaper tinned tomatoes, these tend to be watery and they will give you a watery salsa.

How spicy is restaurant style salsa?

The best thing about this is that you can adjust it to suit your own tastes. We like our salsa with a kick of heat, so use less jalapenoes if you don't like spicy food.

Can you make restaurant style salsa in advance?

Yes, and we would recommend doing so as it is better after it has been left to rest in the fridge for a couple of hours, as it allows all the flavours to come together.

More Sauce Recipes

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    Easy Cheddar Cheese Sauce
  • Easy Pizza Sauce in a bowl topped with chopped basil.
    Easy Pizza Sauce
  • A bowl of easy tartare sauce with a spoon in it.
    Easy Tartare Sauce
  • Salsa picante in a round bowl.
    Salsa Picante

If you’ve tried this easy restaurant style salsa recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

Recipe

Restaurant style salsa in a bowl with some tortilla chips.

Restaurant Style Salsa

By: Dannii Martin
This restaurant style salsa is the kind of amazing salsa you get in a Mexican restaurant that you can't stop eating. Now you can make it at home in a couple of minutes with this easy recipe.
A circular logo saying GF.
Gluten Free
The words low carb in a white circle.
Low Carb
the words low fat in a white circle.
Low Fat
An illustration of a v-shaped plant in a pot.
Vegan
4.95 from 67 votes
Pin Print Save recipe Saved!
Course: Sauce/Spread
Cuisine: Mexican
Prep: 5 minutes mins
Total: 5 minutes mins
Servings: 10 people
Calories: 29kcal
Allergens:
No Common Allergens

Ingredients

  • 800 g (1.75 lb) Plum tomatoes - canned
  • 1 Garlic clove - crushed
  • 0.5 Red onion - finely chopped
  • 1 cup Fresh coriander (cilantro)
  • 1 Lime - (juice only)
  • 3 Jalapeños - (more or less depending how spicy you like it)
  • 1 pinch Sea salt and ground black pepper

Instructions

  • Put all of the ingredients into a blender or food processor and pulse around 10 times. I like my salsa a bit chunky, so blend for longer if you want a smoother salsa.
  • Serve in a bowl with some extra coriander on top and tortilla chips for dipping.

Recipe Tips

  • Use different types of chilli each time to change the taste. If you like something a bit smokier, then add some chipotle paste instead of the jalapenos.
  • If you have a lot of tomatoes that need using, you can always use fresh tomatoes instead of canned.
  • A little bit of sugar goes a long way in this if you like your salsa on the sweet side. It brings out the flavour of the tomatoes.
  • If you don't like your salsa too spicy, remove the seeds from the chilli first. That way you get all the flavour from the chilli, but not so much of the heat.
  • Make this salsa even chunkier by stirring in some sweetcorn before serving.
  • This salsa will keep in an air-tight container for around 3-4 days.

Nutritional Information

Serving: 1portion | Calories: 29kcal | Carbohydrates: 5g | Protein: 1g | Sodium: 3mg | Potassium: 30mg | Fiber: 1g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 6.6mg | Calcium: 10mg | Iron: 0.2mg

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.

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Comments

  1. Ro Westgate says

    July 10, 2025 at 5:51 pm

    5 stars
    I love this recipe and I make it almost once a week in my Ninja. The 1st time I made it, I did the exact recipe and was super impressed. Now, I have made it so many times that I know the recipe off by heart. I roughly chop the fresh ingredients and pulse it only 2 or 3 times bc we like it chunky. I read somewhere if you warm up/cook the salsa the next day it lasts longer otherwise it becomes sour after a few days. Thank you for sharing this recipe.

    Reply
  2. inspirationalquotesimages says

    January 30, 2019 at 7:10 am

    5 stars
    mouth watering before eating mmm love to eat the salsa and it looks so delicious... Great post!

    Reply
  3. Annissa says

    September 08, 2018 at 7:26 pm

    5 stars
    I love that this uses canned tomatoes! I mean, I love using fresh ingredients, but it's nice to have recipes that use things that I keep on hand all of the time! This looks super-easy to make in a food processor!

    Reply
  4. Natalie says

    August 18, 2018 at 6:09 pm

    5 stars
    I love salsa and this one looks and sounds so delicious and fun! The perfect addition to any party!

    Reply
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My name is Dannii. Here you will find easy family recipes with a healthy twist.

Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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