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.
marcie says
I love a good salsa, and this one looks perfect! It's great as a dip or a condiment -- sky's the limit! :)
Dannii says
I love using it as a salad dressing at the moment.
Valya @ Valya's Taste of Home says
Delicious salsa recipe! My kids will love it.
Dannii says
Hope they enjoy it :)
Elle says
I am going to Mexico in 4 weeks. This has made me even more excited. Just thought I would share that. Going to make this tomorrow!
Dannii says
I'm so jealous. I would love to go back to Mexico.
Charlotte says
Thanks for easy recipes like this.
Dannii says
You're welcome. I like to try and keep things as simple as possible.
Vanessa Edge says
I just made this to go with your BBQ tacos tonight and it is SO good. I hope I don't eat it all before the tacos are ready haha.
Dannii says
Yay! Glad you like it :) Enjoy the tacos!
Cara says
I never knew it was so easy to make my own salsa. I also didn't know that it could be made without oil and sugar.
Dannii says
The sugar does bring out the flavour of the tomatoes a little more, but I don't think this recipe is missing it.
Annabeth says
How have I missed so many of your Mexican recipes? I have lots of new things to try next week :)
Dannii says
Enjoy!
Francesca says
I'm drooling over all your salsa photos.
Dannii says
I would go back to Mexico just for the salsa.
Manali @ CookWithManali says
looks amazing! Thanks for this recipe Dannii! Love restaurant salsa and need to recreate it at home soon!
Dannii says
It really does taste like some of the best restaurant salsa I have had.
Lacey@fairytalesandfitness says
I love salsa but I usually buy it in the jar. But this would be tastier and much healthier.
Dannii says
Give it a go! It's so easy to make.
Mir says
I'll eat fresh pico de gallo anytime, anywhere. Love the freshness of this!
Dannii says
Fresh salsa is the best!
lucie says
Why have I never tried chips with salsa? I need this in my life!
Dannii says
You really need to try it. I would go as far to say it is life changing haha
Lauren @ ihadabiglunch says
Confession: I think I eat chips and salsa every other day. It's my favorite snack, but I feel good about it because I feel like I'm shoveling veggies into my mouth ;) I love restaurant's salsa way more than jarred stuff so this is a great recipe, thanks!
Dannii says
It is totally part of your 5 a day, so it's all good I think!
Holly says
How spicy would you say this is? I like a little spice, but I am not sure if 3 jalapenos would be too much for me.
Dannii says
I didn't think it was that spicy at all. The jalapeños are split between the 10 portions.
Fiona says
Salsa with eggs? Why have I never thought of that?
Dannii says
It's the way forward. Salsa on everything!