Enjoy the flavors of your favorite Mexican restaurant at home with this restaurant-style salsa. Made from simple ingredients and ready in minutes, it’s perfect with tortilla chips and spicy margaritas.
I really miss going out to our favorite Mexican spot. The main courses weren’t my top pick, but their chips, salsa and margaritas are unforgettable. Since they don’t offer chips-and-salsa takeout, I recreate their restaurant-style salsa at home. It’s nearly identical — the only thing missing is the restaurant atmosphere. For now, I’ll gladly keep serving bowls of this salsa while we wait to gather with friends again.
The Secret Ingredient
The trick to nailing that restaurant texture is canned tomatoes. Fresh tomatoes are fine, but canned diced or whole peeled tomatoes give the right consistency quickly. Use what you have on hand; either diced or whole tomatoes work well.
Other ingredients you’ll need:
- Red onion
- Garlic
- Jalapeño
- Cilantro
- Lime
- Salt
- A pinch of sugar (to balance acidity)
- Optional: cumin, coriander and a splash of olive oil
How to Make Restaurant Salsa
There’s essentially one step: add everything to a blender or food processor and pulse. Be careful not to over-process — pulse just a few times for a thicker, chunkier salsa, or pulse up to about ten times for a smoother consistency. Any high-speed blender or food processor will work.
Easy Variations
Make it smoky: Add 1/2 tsp chipotle powder for a smoky depth.
Add sweetness: Stir in 1/2 cup finely diced mango or pineapple for a sweet-and-spicy twist.
Bump the heat: Leave jalapeño seeds in for extra spice.
Roasted flavor: Use fire-roasted canned tomatoes for a more roasted tomato profile.
Chunkier texture: Strain the canned tomatoes before blending and pulse just a few times.
More seasoning: A 1/4 tsp each of cumin and coriander plus a splash of olive oil adds richness and depth.
Restaurant Style Salsa
Get the best of your favorite Mexican restaurant with this restaurant-style salsa recipe. Made with simple ingredients and ready in minutes, this salsa pairs perfectly with homemade tortilla chips and spicy margaritas.
- Author: Davida Lederle
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Blend
- Cuisine: Mexican
- Diet: Vegan
Ingredients
- 1 28 oz can diced tomatoes
- 1/2 small red onion
- 1 garlic clove, peeled
- 1 jalapeño, stemmed and seeded if desired
- 1 large handful cilantro (about 1 cup)
- 1 lime, juiced
- 1/4 tsp sugar
- 1/2 tsp salt
- Optional: 1/4 tsp cumin, 1/4 tsp coriander, splash of olive oil
Instructions
- Add all ingredients to a blender or food processor.
- Pulse about 10 times or until you reach your desired consistency — do not over-process.
- Store in an airtight container in the refrigerator for up to one week.
- Serve with tortilla chips. For a homemade option, try making your own tortilla chips.
*Optional: coriander and a splash of olive oil create a richer finish.
If you like this recipe, try these other salsas and snacks:
- Fresh corn salsa
- Homemade pico de gallo
- Easy pineapple salsa
- Homemade tortilla chips