This restaurant-style dip is as easy as it gets. Everything goes into the blender-no cooking required. Canned tomatoes are blended with onions, cilantro, lime juice, and spices to make a fresh appetizer or a tasty topping.
We keep it family friendly by leaving out hot peppers, so there's no heat, just plenty of flavor. Whether it's taco night or game day, this tomato-based dip makes a great complement to your meal.
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Ingredients
🍅 Tomatoes - Canned tomatoes make this recipe quick and easy. Starting with diced tomatoes means just a few pulses in the blender and it's ready to go. We usually stick with regular, but fire-roasted varieties add great flavor too.
🧅 Onion - Use a white onion, whether it's restaurant style or garden fresh salsa, white onion gets us the flavor we are going for.
🌿 Cilantro and Lime - These two add brightness and freshness, with the lime pairing especially well with the herbs.
🧄 Spices - Garlic (not too much because we're not cooking it so it will be strong), cumin, salt and pepper.
Instructions
Add all the ingredients to a blender (or food processor) starting with the onions and cilantro so they sit at the bottom - closest to the blades. Then, add the garlic, lime juice, salt, cumin, pepper and finish with the diced tomatoes so that they sit on top.
Pulse the mixture 8-12 times, or until it reaches your preferred consistency (fewer pulses for chunky, more for smooth).
Taste with a tortilla chip (if serving with chips) to see if additional salt is needed. Keep in mind it will be paired with other foods, so avoid over-seasoning. As a reference, we didn't add any extra to ours.
Transfer to a large bowl and cover with a lid or plastic wrap. For best flavor, refrigerate for at least 1 hour to let everything meld. Chilling for a few hours or even overnight is even better.
Storing instructions
Keep leftovers in an airtight container with a tight-fitting lid in the refrigerator for up to 5 days.
Per USDA guidelines, perishable foods should not be left out for longer than 2 hours-or more than 1 hour if the temperature is above 90°F. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
This easy dip is perfect for your next party-because really, is it even a party without chips on the table? Pair it with tortilla chips or use it to brighten up your favorite Mexican-inspired meals like huevos rancheros, shredded chicken tacos, or chicken enchiladas. If you're looking for more snack-worthy ideas, try my black bean and corn salsa dip, homemade refried beans, or creamy spinach dip.
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📖 Recipe
Restaurant Style Salsa
Ingredients
- ½ cup Diced White Onion about ½ of a large onion
- ¼ cup Chopped Cilantro do a rough chop it's going into the blender anyway
- 1 Garlic Clove minced
- 3 tablespoons Lime Juice about 1-2 limes depending on how large and juicy they are
- 1 teaspoon Salt plus extra if needed at the end
- ¼ teaspoon Cumin
- ¼ teaspoon Black Pepper
- 1 (28 ounce) can Diced Tomatoes (or two 14.5 ounce cans)
Instructions
- Add all the ingredients to a blender (or food processor) starting with the onions and cilantro so they sit at the bottom closest to the blades. Then, add the garlic, lime juice, salt, cumin, pepper and finish with the diced tomatoes on top.
- Pulse the salsa about 8-12 times or until the desired consistency is reached (less for chunky salsa - more for smooth).
- Taste using a tortilla chip (if serving with chips) and gauge if more salt is needed. As a reference we did not add extra salt to ours.
- Place the salsa in a large bowl and cover with a lid or plastic wrap. Refrigerate for at least 1 hour, a few hours to overnight is better.
- Serve with chips or as a side to your favorite Mexican and Southwestern inspired dishes.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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