My Favorite Restaurant-Style Salsa

Restaurant-style salsa

I could eat chips and salsa all day every day.  I’m obsessed – and always have been.  My husband is even worse.  It has gotten to the point where I can’t buy tortilla chips or make salsa on a regular basis since all we want to do is eat it.  All of it.  Immediately.

Restaurant-style salsa

It’s taken me awhile to find the one – my go-to version for homemade salsa.  I’ve tinkered with so many recipes and we’ve taste-tested our way through (hard life, right?).  But I’ve finally settled on this recipe and have declared it my favorite.  Now, let me just say that this is my favorite.  If it was my husband’s choice, it would be spicier.  This version is pretty mild in heat, so feel free to adjust if you want some more kick.  I personally don’t like it when my eyes water or I start choking because of spice.  But I’ll be the first to admit that I’m a big baby when it comes to spicy food.

Restaurant-style salsa

This recipe makes a lot of salsa and sometimes I’ll stir in some black beans or corn to change it up a bit.  It’s pretty great that way too.

And now I’m off to go make another batch.  Cinco de Mayo is coming up so that’s an excuse to consume way too much chips and salsa, right?  At least that’s what I’m going to tell myself.

My Favorite Restaurant-Style Salsa
  • 1 can (28 ounces) whole peeled tomatoes with their juice
  • 1 can (15 ounces) diced tomatoes, drained or not drained*
  • ¼ cup diced onion
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon granulated sugar
  • ¼ teaspoon salt
  • 2 teaspoons ground cumin
  • ½ cup cilantro
  • juice of 1 lime
  1. Add all of the ingredients to the bowl of a food processor. Pulse until the salsa reaches your desired consistency (it takes me about 10 brief pulses - be careful not to go too fast or you may overdo it). Adjust the seasonings if needed.
  2. Transfer to an airtight container and let chill in the refrigerator for at least 1 to 2 hours for the flavors to meld before serving.
As noted in the original recipe, this makes a large batch of salsa. If you use a large food processor (12 cup) it will work just fine. If you have a smaller one, you may want to do it in batches.

*Whether or not you drain this can depends on how much liquid you like in your salsa. I personally drain almost all of the liquid from this can before adding to the food processor.

Adapted from The Pioneer Woman.