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.
Julia says
I totally agree with you about the canned tomatoes. The cheap ones have barely any taste! Love this simple recipe! :)
Michelle Murray says
I am such a big fan of nachos, I could eat them all day. They look yummy too x
Dannii says
They are delicious, aren't they!
Katie @ Daily Cup of Kate says
This is perfect timing! I just picked the last of my tomatoes from the garden and made it a goal this weekend to make salsa. Totally making this- thanks girl!
Dannii says
I'm so jealous. We didn't have any tomatoes in our garden this year.
Jacqueline Meldrum says
I've not made salsa in ages, but my recipe is pretty much the same as yours except I use fresh tomatoes. I'll have to try it with tinned to see the difference it makes.
Dannii says
I find that fresh tomatoes makes it more like pico de gallo. Plus, fresh tomatoes are not good in the winter.
Maria @ runningcupcake says
This looks great- I love salsa but only mild stuff- either on a veggie burger or on a salad.
Jennifer says
I love having salsa with crisps. Loving your pictures! I feel so so hungry.:D
Dannii says
It's such a good snack, isn't it.
Rach @ This Italian Family says
I love homemade salsa and yours looks delicious!
Dannii says
You can't beat homemade!
Cat Shaw says
This looks so yummy, just my type of thing I am defo going to make it!
Dannii says
I hope you enjoy it!
Breige says
Your photos always look so pretty and stylised! I really like the little bowl it's been served in :)
Dannii says
Thank you :)
The bowl comes all the way from mexico!
Becca @ Amuse Your Bouche says
Love how easy this is! I too ate an awful lot of salsa in Mexico (in fact I had a plate of nachos that looked almost identical to yours haha) so this will bring back good memories! :)
Dannii says
It would be rude not to eat an obscene amount of salsa when in Mexico. It has to be done!
David @ Spiced says
This looks so delicious! I love making homemade salsa, and I'm totally going to have to try yours. It beats the heck out of the jarred stuff for sure! :-)
Dannii says
I will never go back to the jarred stuff again!
Nayna Kanabar (@SIMPLYF00D) says
Nothing beats home made salsa, yours looks tasty and colourful.
Dannii says
Thank you :)
Amy says
With all that color, you KNOW that it's got to be good for you, too! Looks like a delicious recipe!
Dannii says
The more colourful the better I say!
Kari @ bite-sized thoughts says
This is great - I tend to buy salsa, but when I want to make Mexican and don't have it, we either have very sub-par Mexican or I have to think of something else! Now I have no excuses :)
Dannii says
This one is so easy and make in literally a minute.
Nick #thisyearinmusic says
Salsa is so simple to make, but easy to screw up. I'm going to try a version of this and add some extra spice. Good recipe!
Dannii says
You are right. That is why I spent a year perfecting this recipe!