Restaurant Style Salsa

We have an ongoing battle here in our household. A battle of which salsa flavor is better – the sweeter, tomatoey kind, or the zingier, onioney kind? Zachary prefers the former and I prefer the latter. For once though, we were actually able to agree on one that felt like it served both of our needs. Behold the goodness:

I made this salsa last year and I have to be completely honest – it absolutely tanked. It was the first time I’d ever made salsa of any kind and let’s just say that there is an entire batch of it, sitting in some landfill right now. I thought I’d give it another go though, because I knew it had a lot of potential and this time I was much more satisfied. So satisfied that this may be the only salsa I’ll be able to eat for the rest of my life because it spoils me so much. The flavors are incredible! (This recipe was adapted from The Pioneer Woman.)


  • 1 can (28 oz.) whole tomatoes, drained
  • 2 cans (10 oz) diced tomatoes and green chiles, drained
  • 1/2 large onion, chopped
  • 1 clove garlic, minced
  • 1 whole jalapeno, chopped
  • 1/2 tsp. salt
  • 1/2 tsp. ground cumin
  • 1/2 cup cilantro, or to taste
  • 1/2 whole lime juice
  1. Combine all ingredients in an 8+ cup food processor until desired consistency. (I like mine smooth, so I give it a nice and steady grinding until it’s practically pureed. You can do it more or less, depending on how you like it.)
  2. Taste test with a tortilla chip and adjust seasonings to liking.
  3. Salsa is best served after letting sit in the refrigerator for at least an hour.
I could live off of chips and salsa if you’d let me and this recipe is definitely one that I would never get sick of. Enjoy!


Linking up here.


  1. says

    OMG! I’ve got to say that you are the best! I always ask my husband what might be in restaurant salsa’s so that I can recreate it and we never get around to it. I’m going to do this asap! :)

  2. says

    I am thinking that I’m glad I hadn’t gone to the store yet, because I’ve added all these ingredients to my list! Thanks for sharing!

  3. says

    This is the only salsa recipe I have used since PW posted it. I have used fresh tomatoes too when they are in season. It has the right combination of everything.

  4. says

    This is the only salsa recipe I have used since PW posted it on her blog. I have used fresh tomatoes too and just as yummy. It has just the right amount of everything.

  5. says

    This sounds fantastic. I absolutely hate bottled salsa. I always thought you had to have fresh tomatoes to make salsa. I will definitely try this recipe. I hope you’ll link this up today (or anytime this weekend) at One Creative Weekend on

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