Restaurant-Style Salsa

Course: Appetizer

Cuisine: Tex-Mex, Mexican

Prep Time: 10

Chill and then let set at room temp: 1 30

Total Time: 1 40

Servings: people

Calories: 58kcal

Author: Kris Longwell

Don't you just love the salsa that is brought to your table with warm tortillas chips at your favorite Tex-Mex or Mexican restaurant. Well, now you can make this kind of salsa at home! In minutes!

Print Recipe

Ingredients

1 28 oz. can whole tomatoes with juice, San Marzano are best
2 cans Ro-tel tomatoes we use 1 can mild, 1 can original
¼ cup onion chopped
1 clove garlic minced
1 fresh jalapeño seeded and chopped
½ teaspoon sugar
1 teaspoon Kosher salt
½ teaspoon ground cumin
¼ cup cilantro chopped (use more, if desired)
1 lime juiced, about 1 tbsp

Instructions

Place all ingredients in a large food processor (or blender). This can also be done in batches if using a smaller processor.
1 28 oz. can whole tomatoes, 2 cans Ro-tel tomatoes, ¼ cup onion, 1 clove garlic, 1 fresh jalapeño, ½ teaspoon sugar, 1 teaspoon Kosher salt, ½ teaspoon ground cumin, ¼ cup cilantro, 1 lime
Pulse to get desired consistency. We like ours still with some tomato chunks left. This usually takes about 10 pulses.
Taste with a tortilla chip and adjust seasoning to taste. It may need more salt, lime, or cilantro.
Store in an air-tight container in the fridge, preferably for at least 1 hour, or longer. Let sit out for about 30 minutes before serving (it's best served at room temperature).
Serve with warm tortilla chips!

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

For added heat, don't remove the seeds from the pepper. Or, go with a roasted serrano pepper.

The salsa will keep in the fridge (covered) for 1 week. It freezes beautifully for up to 2 to 3 months.

Nutrition