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.
Cuisine Mexican & Southwestern
Keyword cold dips, salsa
Prep Time 10minutes
Cook Time 0minutes
chill time 1hour
Total Time 1hour10minutes
½cupDiced White Onionabout ½ of a large onion
¼cupChopped Cilantrodo a rough chop it’s going into the blender anyway
3tablespoonsLime Juiceabout 1-2 limes depending on how large and juicy they are
1teaspoonSaltplus extra if needed at the end
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.