In just 5 minutes you can whip up THE BEST easy restaurant style salsa. Adjust the smoothness and amount of spice to your liking. Serve over your favorite Mexican dinners such as enchiladas and chimichangas.
Easy Restaurant Style Salsa Recipe
I can’t be trusted around a bowl of salsa and a bag of tortilla chips. Once I pop a chip into my mouth, there’s just no stopping. I fell in love with this easy blender salsa this winter when I couldn’t get fresh veggies to make pico de gallo. I didn’t realize how easy it was to replicate delicious Mexican restaurant salsa! I love that even the kids like this. It helps me feel like our chip binges are just a little healthier because they are getting veggies from the salsa, ya know?
Smooth Restaurant Style Salsa
We like our homemade salsa with just a little bit of a “chunkiness”. Not much at all really, but we don’t make it as smooth as tomato juice. You have to have something to catch onto the chips, right? Just a few pulses of the blender is all we need to get the consistency shown in this picture.
How to Make Salsa
This really couldn’t be easier. You ready? Blend all of the ingredients. Boom. Done. Ok, so really you have to cut of the stems of the jalapenos, take the outer paper skin off the onions and open the cans, but this is really a 5 minute salsa recipe.
Adjust the spiciness with more or less jalapeno. Leave out the cilantro if you really don’t like that flavor. Get as crazy as you’d like with this recipe!
How long does homemade salsa last?
This salsa stays fresh in the refrigerator for 5 days.
Can I freeze homemade salsa?
The short answer is yes, but it won’t be the best to use just as a dip. When you defrost the salsa there may be a little water on the top. Drain that off before using the salsa. Freezer salsa is best used as an addition to casseroles and meats, not necessarily as just a dip.
Other Salsa Recipes
Tools To Make This Recipe
- Ninja Food Processor: This blender/food processor system can do it all! We use ours for everything from smoothies to milkshakes to crushing ice to chopping veggies.
- Citrus Squeezer: For juicing all of those fresh lemons and limes!
Easy Restaurant Style Salsa
- 20 ounces diced tomatoes and green chilies (We used Rotel brand)
- 28 ounces whole plum tomatoes with juice
- 1/2 cup fresh cilantro leaves
- 1/4 cup chopped white onion
- 1 teaspoon minced garlic
- 2 jalapeno peppers (cut off the stem)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 2 small key limes (juice only)
- Place all of the ingredients in a large blender (at least 12 cup capacity).
- Pulse the salsa until you get the smoothness that you'd like. You can make it completely smooth or leave it in small chunks.
- Cover the salsa and refrigerate at least an hour before serving. We like it best made a day before serving.
- Refrigerate any leftovers in an airtight container.
Recipe source: Pioneer Woman