Restaurant Style Salsa
This Restaurant Style Salsa recipe comes together in just a few minutes, thanks to canned fire-roasted tomatoes. It’s a quick & easy blender salsa that’s loaded with fresh flavor, just like you’d find at your favorite Mexican restaurant!
Easy Blender Salsa Recipe
Raise your hand if the main reason you go to your local Mexican restaurant is to feast on the chips and salsa. That’s me, for sure! So when we eat Mexican at home, this easy Restaurant Style Salsa recipe is the one we most often turn to.
What is it about that restaurant salsa that’s so addicting?!
I love homemade salsas. Like my warm Mexico salsa and cowboy salsa. And then there’s fruit flavored salsas – such as watermelon salsa and pineapple salsa – that are not only great with chips, but also as a topping for grilled chicken and salmon.
But nothing is easier or more versatile than this restaurant style salsa recipe.
This homemade salsa is so quick and easy to make. Since the blender does most of the work, it’s ready in just a few minutes. And you can totally control the amount of heat – make it mild or turn up the heat!
What’s Special About Restaurant Style Salsa?
This restaurant-style salsa is just like the salsa you’d find at your local Mexican restaurant. But what makes it different than other types of salsa? Well, a couple things…
First, it turns out that restaurant-style salsa isn’t actually made with fresh tomatoes. Canned tomatoes are the key to this salsa’s texture and flavor. (Save the fresh tomatoes for pico de gallo.)
Second, it’s prepared in the blender. That means no need to finely dice anything. Just roughly chop, toss it in the food processor or blender, and give it a whirl. You can pulse it minimally, so it’s super chunky – or blitz it until it’s completely smooth. The choice is yours.
Me, I like to process it until it has just small bits of texture.
This easy salsa recipe is made with just six ingredients, plus a handful of spices. See the recipe card for measurements.
- Onion – Yellow or red onion will both work – your choice.
- Jalapeno – Remove the ribs and seeds if you’re not overly fond of heat.
- Fire roasted tomatoes – Do not drain, you’ll want the juice for the recipe.
- Garlic – This adds big fresh flavor.
- Cilantro leaves – I’m a big fan of cilantro…so I often add even more than the recipe card calls for. 🥰
- Lime juice – Freshly squeezed is key for the freshest, brightest flavor.
- Seasonings – Cumin, chili powder, salt, black pepper, and a little bit of sugar – these add depth to the rest of the flavors.
How to Make Restaurant Style Salsa
Here’s how to make authentic Mexican salsa, like you find at your favorite Mexican restaurant, in your very own kitchen.
- Blend. Add the onion and jalapeno to a blender or food processor, then add remaining ingredients. Pulse until the salsa is at your desired consistency.
- Taste test. Sample the salsa with a tortilla chip. Adjust the flavors as necessary.
- Chill. Refrigerate for an hour, to let the flavors mingle – then serve and enjoy!
Tips & Variations
Here are a few easy tips and variations for making your blender salsa.
- Adjust the heat level. If you like spicy salsa, add more jalapeno and do not remove the jalapeno seeds. Or try adding in a bit of habanero or some cayenne pepper. Chipotle pepper, canned or the dried spice, would also be good and would add a smoky flavor.
- Use regular tomatoes. I love fire-roasted tomatoes because they add even more flavor, but regular canned tomatoes will work too.
- Adjust the flavor. Taste testing is super important as the flavor can change depending on the canned tomatoes used, the ripeness of the vegetables, the heat of the jalapeno, etc. Always sample it before you finish up.
- Don’t skip the chill time. I know it’s tempting to want to dive right in, but waiting an hour is worth it – I promise! Once the flavors have a little time to mingle, it really does have a better flavor.
What to Serve With Authentic Mexican Salsa
Enjoy your blender salsa with tortilla chips as an appetizer with any Mexican meal. I like to also offer queso blanco and guac, for fun variety. My family goes crazy for these three appetizers – so much so, that we often just call it a meal!
How Long Will This Last?
This easy salsa recipe can be stored in the fridge for 5 days or so. Just be sure to keep it in an airtight container. Glass canning jars are perfect for storing salsa. Give it a little stir, and get to dipping!
More Mexican Recipes:
- Margarita Grilled Shrimp
- Easy Fish Tacos with Roasted Pineapple Salsa
- Camarones a la Diabla
- Mole Pork Tacos
- Shrimp Ceviche
- Mexican Corn Salad (Esquites)
- Mexican Shrimp Cocktail
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- ⅓ cup chopped red or yellow onion
- half of a large jalapeno, chopped, ribs and seeds removed - use more or less, to taste
- 2 (15-ounce) cans fire roasted tomatoes, with juice
- 1 large clove garlic, minced
- ½ cup (lightly packed) fresh cilantro leaves
- ¼ cup freshly squeezed lime juice - use more or less, to taste
- ½ teaspoon cumin
- ½ teaspoon sugar
- ¼ teaspoon chili powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- Place onion and jalapeno in a blender or food processor first, then add remaining ingredients. Pulse until salsa is to your desired consistency. Taste test with a tortilla chip, and adjust as needed. Sometimes I add more lime juice or jalapeno or salt - but you can adjust however you want.
- For best flavor, refrigerate for at least an hour before serving, to let the flavors mingle.
Serve the same day you make this salsa, after it has been refrigerated for at least 1 hour. Keeps well in an airtight container in the fridge for up to 5 days.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 53Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 93mgCarbohydrates: 9gFiber: 1gSugar: 6gProtein: 2g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.