Make your own Homemade Restaurant Style Salsa in just 5 minutes that's more delicious than your favorite Mexican joint. You won't be able to stop eating it!
Course Appetizer, Snack
Keyword Restaurant Salsa, Restaurant Style Salsa
Prep Time 10minutes
Total Time 10minutes
1(15 ounce) can stewed tomatoesundrained
1(10 ounce) cans diced tomatoes and green chilesundrained
½cupcoarsely chopped onion
2jalapenossliced with seeds and membrane removed
½cupfresh cilantro leaves
¼teaspoonsaltor to taste
Juice from half a lime(about 1.5 tablespoons)
Combine all ingredients in a large food processor, and pulse until the salsa has reached your desired consistency.
Cover and refrigerate for at least an hour before serving.
This recipe is naturally gluten and dairy free.
Chill your salsa for at least an hour or overnight before digging in. This allows the flavors to marry for a cohesive, extra tasty dip.
To make it chunkier: pulse onions, garlic, jalapenos, and cilantro in the processor first. Then add the tomatoes and pulse to reach desired consistency. This will break down the tomatoes less.
Don't add water to this recipe. It is unnecessary and will just dilute the flavor.
Serve cold with tortilla chips or as a topping on your favorite Mexican dish, salad, burger, or whatever your heart desires.
Storage: Store covered in the refrigerator for up to 7 days. I store mine in a quart-sized mason jar.
Freezer Directions: Bring your salsa to a boil, then reduce heat and simmer for about 45 minutes, stirring often. Allow to cool for an hour before transferring to a freezer container or bag. Freeze for up to 3 months. Thaw in the refrigerator overnight, and stir before serving.