This is my favorite restaurant style salsa recipe! It is blended really well, has the perfect ratio of tomato and fixings, and isn’t too watery.
If all salsa could just be restaurant style salsa, life would be so much better. But there is something so satisfying about making your own salsa, which makes those two things tricky to coincide.
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.
It took me a few tries to get this recipe right. To give you a visual, let’s just say that my first few attempts are sitting in some landfill right now.
This one is a winner though and it 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!
Other appetizer recipes you might like:
Restaurant Style Salsa
This is my favorite restaurant style salsa recipe! It is blended really well, has the perfect ratio of tomato and fixings, and isn't too watery.
- 28 oz can whole tomatoes drained
- 4 oz can green chiles
- 1 small white onion chopped
- 1 clove garlic minced
- 1 jalapeno cut open and remove seeds for a milder version
- 1/2 tsp. salt
- 1/2 tsp. ground cumin
- 1/2 cup cilantro
- 1 Tbsp lime juice
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.)
Taste test with a tortilla chip and adjust seasonings to liking.
This recipe tastes best after letting sit in the refrigerator for at least an hour.