Restaurant Style Salsa. Seven Ingredients, five minutes. You will not believe how easy it is to make restaurant style salsa at home.
We are no strangers to our favorite Mexican restaurant. The salsa and warm chips just make a heart happy. On our last visit we had a conversation that it would be so great to make restaurant style salsa at home. Right then and there I thought, let’s figure it out! I looked at the bowl and said, “it’s always the same. There has to be some trick. Tomatoes aren’t fresh year round.” Then,????. Canned tomatoes. It made perfect sense! How else could you make salsa that looked and tasted exactly the same year round? Especially in the dead of winter when not a truly ripe-red tomato can be found!
All those years of waxing poetic over that perfect little bowl of salsa at the restaurant and the secret was right under my nose the whole time! Not to mention, I felt a little betrayed! Really? Canned tomatoes? Are you serious, Jalapeños? ????
After we got home and I got over the fact that I was betrayed yet again by the Mexican restaurant (story for another day), I did a little experimentation. To be honest, it didn’t take much experimentation before we had success. We’re talking three-batches-devoured-in-one-week success. Hiding-the-last-bit-of-salsa-in-the-basement-mini-fridge-so-that-a-certain-teenager-wouldn’t-eat-it-all success. And, my-husband-saying-it’s-‘the best salsa ever’-and-‘it’s just so good’ success!
Now it’s your turn! Go make some amazing salsa!
Restaurant Style Salsa
Unbelievably easy and unbelievably good salsa, just like your favorite Mexican restaurant!
- 1 cup diced sweet onion
- 3 cloves garlic
- 1 jalapeno seeds removed, leave a few in if you like spicy
- 1/2 cup cilantro
- 2 14.5 oz cans fire-roasted diced tomatoes
- 1 lime freshly squeezed
- 1 tsp kosher salt
Place onion, garlic, jalapeno, and cilantro in bowl of a food processor. Pulse until chopped.
Add in the tomatoes, lime juice, and salt. Pulse until desired consistency.
Pour into a bowl or jar and refrigerate for several hours or overnight. (Do not skip this step.)
- If you don't have a food processor, a blender will work.
- Alternatively, finely dice everything by hand. In this instance, you could opt to use petite diced tomatoes.
- Don't skip the refrigeration step, it's amazing how much the flavor melds/changes.
- Store in the fridge for up to one week, if it lasts that long. It might last longer but I wouldn't know. ????