Restaurant Style Salsa

A homemade salsa recipe that is just like your favorite Mexican Restaurant! It is full of tomatoes, fresh cilantro, lime juice, garlic, and onions. It is easy to make in the food processor or blender.

If you love to watch cooking shows you can also watch Susie make this Restaurant Style Salsa Recipe in a 30 minute Pin TV Episode!

Course Appetizer, Dip

Cuisine Mexican

Prep Time 15

Cook Time 0

Servings cups (approx.)

Calories 47kcal

Author Susie Weinrich

Equipment

Food Processor or Blender

Ingredients

¼ cup fresh cilantro
2 ½ tablespoon fresh lime juice
⅓ cup white onion, sliced and rinsed under cool water (can also use red onion)
2 plump garlic cloves, chopped
¾ tsp kosher salt
½ teaspoon black pepper
¾ teaspoon sugar
28 ounce canned diced tomatoes, do not drain the juice (use the brand you think is the very best)

Serving

tortilla chips

Instructions

In a food processor or powerful blender add the cilantro, lime juice, onion, garlic, salt, pepper and sugar, PLUS only ½ cup of the canned tomatoes. Pulse about 20-30 times, until there are no large chunks of onion or garlic remaining.
(add a jalapeno if you like it spicy!!)
Pro Tip: You may need to scrape the sides down to make sure all the bits get blended.
Add the remaining canned tomatoes.
If you are using a food processor pulse 5-6 times, to get the perfect texture.
If you are using a blender only blend for an additional 4-5 seconds, to retain some of the tomato texture.
Use your taster... Do you want more salt, more lime, more cilantro?!
Serve immediately or store in an airtight container for up to 5 days.
Pro Tip: The salsa does get more flavorful after a day in the fridge.

Video

Notes

Salsa Making Tips

Tomatoes are the star of this recipe, so make sure you buy the very best canned tomatoes. This is not the time for a value brand.
Rinsing your sliced onions will help the onion flavor to not linger in your mouth long after you have eaten the salsa.
If you can make the salsa a day in advance the flavor is even better after a day in the fridge.
For spicier salsa add some fresh jalapeno or cayenne pepper in the first blending, with the onions and cilantro.
To add a smoky flavor AND extra heat put 1 chile in adobo in the first blending, with the onions and cilantro.

Fresh Tomato Salsa - if you want to use fresh tomatoes, you may want to use the Pico De Gallo recipe instead.

Nutrition