The secret to the perfect Restaurant-Style Salsa is the use of fresh ingredients that are expertly balanced to create a dip that's both flavorful and refreshing. It’s so easy to make and only takes 15 minutes!
Why you'll love this recipe
Restaurant-style salsa is a beloved dip that packs a punch of bold flavors and fresh ingredients.
This recipe starts with a blend of juicy tomatoes, aromatic cilantro, tangy lime juice, and spicy jalapenos, which are then blended together to create a smooth and chunky texture. The combination of sweet and acidic flavors makes this salsa perfect for dipping your favorite tortilla chips, while the jalapenos add a kick of heat that'll keep you coming back for more.
This homemade salsa is best when it's made fresh, as it maintains the vibrant flavors of the ingredients. You'll feel like you're dining at your favorite Mexican restaurant with every bite of this delicious salsa, and it's the perfect addition to any party or gathering.
This is one of my all-time favorite ways to use all of the ripe and juicy tomatoes in my garden.
Restaurant vs. chunky
You may be wondering what the difference is between restaurant-style and chunky salsa.
Restaurant-style salsa is typically smoother with a thinner consistency. It's often made by blending the ingredients together in a food processor or blender until they are finely chopped and well-mixed. This results in a smooth and almost pureed texture that is easy to scoop up.
Chunky salsa has large chunks of vegetables and a thicker texture. It's often made by chopping the ingredients by hand or using a food processor to chop them into larger chunks. This results in a salsa that has a more rustic texture.
Here's what you'll need to make the best restaurant-style salsa:
- Ro-Tel. I like to use the "Original" kind. Don't be afraid to use mild, hot, or even fire-roasted Ro-Tel!
- Tomatoes. Romas are my favorite tomato to make salsa with. Pick tomatoes that are ripe and bright red.
- Garlic. Gives the salsa a subtle sweetness and savory flavor. I like to use two cloves.
- Lime. Adds a tangy and citrusy flavor that helps balance out the heat from the jalapenos.
- White onion. Adds a slightly pungent and sweet flavor.
- Cilantro. Gives salsa that authentic Mexican taste!
- Jalapenos. Adds a spicy kick! For less heat, use one jalapeno. For more heat, use three.
- Chili powder, cumin, and salt. These seasonings add depth and enhance the overall taste.
To make this easy and delicious fresh salsa, simply roughly chop all fresh ingredients (minus the lime) and add them to the food processor. Juice half of a lime and add the seasonings.
Pulse the food processor at one-second intervals until the desired consistency is reached.
I like to pulse it several times so it has a nice and thin consistency.
For optimal flavor, I recommend letting it chill for a few hours or overnight before serving.
Besides the classic corn tortilla chip, this salsa can be put on:
- Cheesy scrambled eggs and hash browns (our personal fav!)
- Stuffed peppers
- Tacos and burritos (of course)
- Pile it on grilled chicken
This recipe is so easy to customize! Like it spicy? Use Ro-Tel Hot or add habaneros. Love garlic? Use three cloves. Don’t have Romas? Any tomato will work (I like to de-seed the extra juicy ones)!
Tips & tricks
Use fresh or canned tomatoes. If fresh tomatoes aren't in season, you can definitely use canned tomatoes. Enjoy homemade salsa all year round!
Roughly chop the ingredients. Before dumping everything into the food processor, be sure to roughly chop everything. This will help keep the consistency and the size of the ingredients about the same.
Thick vs. thin salsa. If you want a thicker salsa, pulse it less in the food processor. If you want a thinner salsa, pulse it a few more times.
Let the flavors meld. Salsa is always better the next day after the flavors have had a chance to meld together. Make your salsa a day ahead of time and refrigerate it overnight for maximum flavor.
- Food Processor. Make sure your restaurant salsa has the best consistency by using a food processor.
To store this classic salsa, transfer it to an airtight container and place it in the refrigerator. Salsa can usually be stored in the fridge for up to 5-7 days.
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Fresh Restaurant Style Salsa
- 10 oz Ro-Tel
- 7-8 whole tomatoes Roma
- 1-3 garlic cloves
- 2 tablespoon fresh lime juice
- ½ white onion
- 2 tablespoon cilantro roughly chopped
- 1-3 whole jalapeno seeded and roughly chopped
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon salt
- Roughly chop ingredients and add to food processor.
- Add seasonings to food processor.
- Slowly pulse at one-second intervals until the desired consistency is reached.
The nutritional information provided is only an estimate. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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