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    Home » Recipes » Snacks

    Easy Restaurant-Style Salsa

    Aug 24, 2022 · Leave a Comment

    Jump to Recipe·Print Recipe
    Bowl of salsa on a plate filled with tortilla chips and one tortilla chip dipped in salsa.

    Salsa in minutes! This super easy restaurant-style salsa is zesty, fresh, and so easy to make. Serve it as a dip with tortilla chips or on tacos and nachos.

    Bowl of homemade salsa surrounded with tortilla chips. this Recipe

    Years ago when I first moved to Texas a good friend of mine showed me how to make a quick and easy salsa. The ingredients were tomatoes, onions, garlic, and jalapeños. I’ve taken that basic recipe, added a few more ingredients and it has become the staple salsa recipe in my home.

    Jump to:
    • Here's What You Will Need
    • How To Make Salsa
    • Serving Suggestions
    • Storage
    • Top Tip
    • FAQ
    • “RECIPE”
    • Other Salsa and Dip Recipes to Try

    Here's What You Will Need

    Overhead shot of salsa ingredients.

    Fresh Tomatoes 

    Red Onions

    Garlic 

    Green Chilies 

    Pickled Jalapeños 

    Lime Juice 

    Cilantro 

    Cumin

    Sea Salt

    See recipe card for quantities.

    How To Make Salsa

    Sliced grape tomatoes, chopped red onions and minced garlic in a bowl with chopped cilantro beside the bowl.

    Prep Veggies: Wash and slice tomatoes, place in a bowl and set aside. Peel garlic cloves and discard the outer skin. Using a garlic press, mince the garlic into the bowl with tomatoes. If you don’t have a garlic press, slice the garlic and add to the bowl with the tomatoes. Wash 6 to 8 stems of cilantro and dry in a salad spinner or use a paper towel to pay dry. Gently pull cilantro leaves from the stem, chop, and set aside.  

    Salsa ingredients packed inside food processor bowl.

    Add ingredients to the food processor: Add all ingredients to the food processor. If you do not have a food processor you can use a blender instead. Just be sure to pulse so you don't end up with juice instead of salsa.

    Chopped salsa in food processor bowl.

    Blend ingredients: Using the pulse setting on your food processor, blend until salsa is your desired consistency. If you don’t have a food processor you can use a blender.

    Bowl of salsa on a plate of tortilla chips.

    Taste, season and Serve: Using a spoon taste and add more salt as needed. Transfer to a bowl and serve immediately, or refrigerate in a sealed container. Use within 7 days.

    Serving Suggestions

    If your family is anything like mine, this salsa will become a staple in your home. Not only as a dip with tortillas but it can be enjoyed in so many other ways.

    • On tacos
    • On taco salad
    • On nachos
    • On burritos
    • On breakfast tacos 
    Overhead shot bowl of restaurant style salsa surrounded with tortilla chips.

    Storage

    It’s best to store it in an airtight container in the refrigerator. It should last a week.

    Top Tip

    If your salsa is too watery you can strain half of it to remove some of the liquid. Add the strained salsa with the remaining salsa. If still too watery, strain out more liquid to reach your desired consistency.

    FAQ

    What’s the best type of tomato to use when making salsa?

    Grape or Roma tomatoes are a good choice because they have a lower water content which makes them meatier.

    Can I freeze salsa?

    Yes, It should last 3 to 4 months if placed in a freezer bag and stored flat. Or you can use a food storage system. I like using the Zwilling Fresh Save Food Storage System (affiliate link). However, freezing may change the texture of the salsa, but it will still be delicious.

    Print

    “RECIPE”

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    Bowl of salsa on a plate filled with tortilla chips and one tortilla chip dipped in salsa.

    Easy Restaurant-Style Salsa

    • Author: Celeste
    • Prep Time: 10 min
    • Total Time: 10 minutes
    • Yield: 2 and ½ cups 1x
    • Category: Healthy Snacks
    • Method: Blend
    • Cuisine: Mexican
    • Diet: Vegetarian
    Print Recipe
    Pin Recipe

    Description

    Salsa in minutes! This super easy restaurant-style salsa is zesty, fresh, and so easy to make. Serve it as a dip with tortilla chips or on tacos and nachos.


    Ingredients

    Scale

    1 lb. grape tomatoes

    2 cloves of garlic

    ⅓ cup fresh cilantro leaves (about 6 to 8 stems)

    ½ of red onion, coarsely chopped

    ½ cup chopped green chiles

    ½ cup sliced pickled jalapenos

    1 teaspoon ground cumin

    ½ teaspoon sea salt

    juice of one lime


    Instructions

    1. Prep Fresh Veggies: Wash and sliced tomatoes, place in a bowl and set aside. Peel garlic cloves and discard the outer skin. Using a garlic press, mince the garlic into the bowl with tomatoes. If you don’t have a garlic press, slice the garlic and add to the bowl with the tomatoes. Wash 6 to 8 stems of cilantro and dry in a salad spinner or use a paper towel to pay dry. Gently pull cilantro from stem, set aside. 

    2. Add ingredients to the food processor: Add all ingredients to the food processor.

    3. Blend ingredients:  Using the pulse setting on your food processor, blend until salsa is your desired consistency. If you don’t have a food processor you can use a blender.

    4. Taste, Season and serve:  Using a spoon taste and add more salt as needed.


    Equipment

    Image of Stainless Strainers

    Stainless Strainers

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    Image of Epicurean Prep Boards

    Epicurean Prep Boards

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    Image of Zwilling Pro Serrated Prep Knife

    Zwilling Pro Serrated Prep Knife

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    Image of Cuisinart 8-Cup Food Processor

    Cuisinart 8-Cup Food Processor

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    Notes

    When slicing the tomatoes, it's best to use a serrated knife.

    Keywords: homemade salsa recipe, fresh salsa recipe, easy salsa recipe, how to make salsa, mexican salsa

    Did you make this recipe?

    Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

    Other Salsa and Dip Recipes to Try

    Fire-Roasted Corn Pico Style Salsa

    Roasted Tomatillo & Tomato Salsa

    Strawberry Citrus Salsa

    Vegan Queso Dip

    More Snacks

    • Coconut Cashew Chocolate Cups & Bars
    • Fire-Roasted Corn Pico Style Salsa
    • Celebrate National Honey Month & Savor Golden Moments
    • Cilantro Jalapeno Hummus

    About Celeste

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    Hello and welcome!

    I’m Celeste the content creator, recipe developer, and food photographer here at The Whole Serving. I’ve been blogging for over ten years and I absolutely love creating and photographing tasty recipes.

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