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!
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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.
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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
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
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.
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.
Dannii's Top 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.
Frequently Asked Questions
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.
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.
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.
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
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
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
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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.
Carolina says
Which one of those salsas was the hottest then? They all look pretty spicy.
Dannii says
The one where you can see the seeds in it was the spiciest. Really nice flavour though.
Amy says
That salsa looks so bright and delicious! Can't wait for the salsa chicken recipe too.
Dannii says
Thanks :)
Werna says
Love, love, LOVE your Mexican recipes Dannii. They are my favourite.
Dannii says
Awwwh, thanks. Lots more to come soon too.
Kelly says
I am so jealous that you went to Mexico. It is somewhere that I have always wanted to go, especially for the food. I definitely wouldn't watch my portion sizes there!
Dannii says
It is such an incredible place and the food! Oh, the food!
Denise says
I could eat all of that right now.
Dannii says
Me too! I wish I had some left :(
Sally - My Custard Pie says
I have never understood why people buy gloopy jars of salsa when a recipe such as this one is so fresh, easy, tasty and packed full of vitamins. Delicious
Dannii says
Sadly I used to be one of those people. It was just the convenience of buying it. Also, I don;t think people realise just how quick and easy it is to mae your own.
Anna @AnnaTheApple says
Mmm love salsa. My dad always makes great salsa. He uses this Vampire Relish for the hot chilli taste and it's amaaazing. Salsa reminds me of summer though :-(
This looks like a great recipe, yum.
Dannii says
Ooooh, that chilli sounds good!
Stacie @ SimplySouthernStacie says
As a girl who eats Mexican at least once a week, I love some salsa! I actually just bought a pumpkin salsa the other day (because why not pumpkin-fy everything right?).
Dannii says
Pumpkin salsa? That sounds amazing! I might have to make some of that.
Gayle @ Pumpkin 'N Spice says
Homemade salsa is the best, Dannii! I've made my own several times, and it's so much better than the store-bought kind. I love the looks of yours, so chunky and flavorful!
Dannii says
It's all about the chunks I think!
Susie @ SuzLyfe says
I adore salsa and used to have a near obsession with it. I put it on absolutely all savory things, from my eggs in the morning to sandwiches and salads to what ever I had in the evening, and spoonfuls in between. I. love. Salsa!
Dannii says
I think you have just described my salsa eating habits.
Louisa says
Salsa and chips is my number 1 weakness. Any tips on making healthier tortilla chips?
Dannii says
Sorry for the temptation ;)
You can make your own tortillas (there is a recipe in the recipe section) and then cut them in to triangles, season them and bake them until crispy.
Kerry says
I'm looking forward to the salsa chicken recipe. I am going to be using my slow cooker a lot this winter, so the more recipes the better.
Dannii says
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Anna says
Yum! Any ideas of what to eat the salsa with? Just want to make sure it gets used up if I make a big batch of it.
Dannii says
Lots of Mexican recipes in my recipe section that the salsa will go perfectly with.
Hayley says
Hahaha a years worth of salsa wouldn't be the worst thing in the world!
Dannii says
You might get a bit sick of it after a while though.
Debbie says
This salsa looks perfect Dannii. Great job!
Dannii says
Thank you :)