This restaurant style salsa is as easy as it gets. It’s made in a blender and there’s no cooking involved. In this recipe, canned tomatoes are combined with onions, cilantro, lime juice, and spices to make a delicious appetizer and topping.
This salsa is perfect for your next party. I mean, is it even a party without chips and salsa? Serve it with tortilla chips or use it in your favorite Mexican style meals like these huevos rancheros.
We keep this salsa family friendly, there are no hot peppers so there’s no heat. There is plenty of flavor though. So, whether it’s taco night or game day, this salsa will be a great complement to your meal.
- Tomatoes – Canned tomatoes make this salsa quick and easy. Start with diced tomatoes so that a few pulses of the blender will bring it all together. We use regular tomatoes but fire roasted work well too.
- Onion – Use a white onion, whether it’s restaurant style or fresh salsa, white onion gets us the flavor we are going for.
- Cilantro and Lime – Gives the salsa freshness and flavor and the lime works so well with the cilantro.
- Spices – Garlic (not too much because we are not cooking it so it will be strong), cumin, salt and pepper.
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 salsa about 8-12 times or until the desired consistency is reached (less for chunky salsa – more for smooth).
Taste the salsa using a tortilla chip (if serving with chips) and gauge if more salt is needed. The salsa will be served with other food so keep that in mind before adding more salt. As a reference we did not add extra salt to ours.
Place it in a large bowl and cover with a lid or plastic wrap. For best results refrigerate the salsa for at least 1 hour. Letting it chill in the refrigerator will let the flavors develop and come together. Refrigerating it for a few hours to overnight is better.
Serving and storing
Use it to top shredded chicken tacos or to accent for these chicken enchiladas.
Store leftovers salsa in an airtight container with a tight-fitting lid in the refrigerator for up to 5 days.
For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
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Easy Restaurant Style Salsa
- 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)
- 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.
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