Make your own Homemade Restaurant Style Salsa in minutes that’s just as delicious as your favorite Mexican restaurant. Fresh, tasty, easy and perfect to feed a large crowd.
Homemade Restaurant Style Salsa
We are very picky about salsa at our house. So picky, in fact, that we have yet to find a single salsa at the store that we love as much as the salsa at authentic Mexican restaurants. So I decided to take it upon myself to conjure up a homemade restaurant style salsa recipe to cure our salsa craving when we can’t make it out to a restaurant.
There’s this misconception that you need fresh, ripe tomatoes to make amazing salsa, but I’m here to tell you that it’s not necessary. In fact, a lot of the time, it’s actually way better to use canned, as their tomatoes are always ripe and juicy, whereas if you buy a fresh tomato out of season, you’re likely to get a disappointing, watery one.
This Homemade Restaurant Style Salsa recipe makes a LARGE batch. It will feed a large crowd, probably with some leftover. If you can’t get all of the ingredients to fit in your food processor at once, you can process in batches. (And if you don’t have a food processor, you need one. Trust me, you’ll love it. They’re incredibly useful in the kitchen, and a very inexpensive appliance. Here’s the one we have for just $30, and we’ve had it for three years, and still going strong!). I like to process the onion, jalapeno, and garlic together, then do another batch with the tomatoes. Then you can combine it all together in a large bowl.
Homemade Restaurant Style Salsa Recipe
- 1 (15 ounce) can stewed tomatoes
- 1 (10 ounce) cans diced tomatoes and green chiles
- 1/2 cup coarsely chopped red onion
- 1/2 cup fresh cilantro leaves
- 3-4 garlic cloves minced
- 1 jalapeno sliced with seeds and membrane removed
- 1/2 teaspoon cumin
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon sugar
- Juice from half a lime
- If you have a large enough food processor, you can combine all ingredients, in the processor, and pulse a few times until the salsa has reached your desired consistency.
- OR if everything doesn't fit in the food processor, process in batches using the same pulsing method. I like to do fresh veggies first, then tomatoes, and then stir all the seasonings into it in a large mixing bowl.
- Cover and refrigerate for at least an hour before serving.
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