Salsa (Restaurant-Style)
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Whip up this restaurant-style, chip-worthy salsa recipe in just 10 minutes using canned tomatoes and a blender.
Back in high school, my younger sister worked a summer job as a hostess at a popular Mexican restaurant known for its chips and salsa. She absolutely loved that salsa and made the most of the free salsa perk, gobbling it up by the literal bucketful. As a result, the distinct salsa fragrance that lingered with her that summer remains etched in our memories to this day. For years, she’s been nudging me to come up with a recipe reminiscent of that salsa, and with this one, I believe I’ve nailed it.
The best part about this recipe is how easily you can whip it up. Start with a can of whole peeled tomatoes, add in onions, garlic, cilantro, and a dash of spices, then blend. In just 10 minutes, you’ll have a delicious homemade salsa similar to the one served at your favorite Mexican restaurants. The ultimate seal of approval came from my sister herself, who tasted this version and declared it a keeper.
If you love making your own salsa, there are plenty of other ways to bring those bold, fresh flavors to your table. Try my salsa verde for a brighter, tangy and smoky flavor, or my pineapple avocado salsa for a tropical twist. Pair any of these dips with homemade guacamole and a batch of crispy tortilla chips for the ultimate Mexican-inspired spread!
“Great right out of the blender, but even better a day later. The best salsa I have ever made.”
What You’ll Need To Make Restaurant-Style Salsa
- Canned Whole Peeled Tomatoes: Forms the rich, tomatoey base of the recipe. I actually prefer canned tomatoes here—not just for convenience, but because they’re picked and canned at peak ripeness, which means consistent flavor year-round. The canning process also concentrates their natural sweetness, making the salsa even better. If you’d rather use fresh tomatoes, go for it—just make sure to blanch and peel them first for the best texture.
- Fresh Cilantro: Adds a bright, herbal freshness. Feel free to leave it out if you’re not a fan.
- White Onion and Garlic: The onion offers a sharp, slightly sweet flavor, while garlic contributes a pungent kick.
- Red Wine Vinegar: Adds acidity that brightens the salsa, balancing the sweetness of the tomatoes and the warmth of the spices.
- Spices (Crushed Red Pepper Flakes, Mexican Oregano, Smoked Paprika, and Cumin): Together, they create a smoky, spicy, and richly flavored salsa. Note that Mexican oregano is not the same as regular oregano; it is widely available in the spice section of most large supermarkets. If you can’t find it, marjoram makes a better substitute than regular oregano.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by roughly chopping the onions and garlic. Even though they’re going into the blender, it’s important to give them a rough chop first to ensure they mix in evenly in the short time it takes to achieve the perfect consistency for the salsa.
Next, combine all of the salsa ingredients in a blender or large food processor fitted with the steel blade.
Blend the mixture until it is puréed but still just slightly chunky—you want it to have a little texture.
Give it a taste and adjust the seasoning if needed, then grab some tortilla chips and dig in! Stored in an airtight container, homemade salsa stays fresh in the fridge for about a week. Freezing isn’t the best option—it can change the texture.
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Quick & Easy Salsa
Skip the store-bought salsa! This easy homemade version is smoky, zesty, and takes just minutes to make—perfect with tortilla chips!
Ingredients
- 1 (28 oz.) can whole peeled tomatoes, with their juices
- 1 cup roughly chopped, loosely packed fresh cilantro
- 1 cup diced white onion, from 1 small white onion
- 2 tablespoons red wine vinegar
- 2 cloves garlic, roughly chopped
- 1 tablespoon crushed red pepper flakes (use less for mild salsa)
- 2 teaspoons salt
- 1 teaspoon Mexican oregano (see note)
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon sugar
Instructions
- In a blender or large food processor fitted with the steel blade, blend all of the ingredients together until the salsa is puréed but still just slightly chunky. Taste and adjust seasoning if necessary. Refrigerate for at least 30 minutes or up to 1 week. Serve with tortilla chips.
- Note: Mexican oregano is widely available in the spice section of most large supermarkets (it is part of the McCormick Gourmet line). Note that it is not the same as regular oregano. If you can't find it, marjoram makes a better substitute than regular oregano.
- Make-Ahead Instructions: The salsa will keep in an airtight container in the refrigerator for up to 1 week.
Nutrition Information
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- Serving size: 1/2 cup
- Calories: 29
- Fat: 0 g
- Carbohydrates: 6 g
- Sugar: 4 g
- Fiber: 3 g
- Protein: 1 g
- Sodium: 294 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Made this salsa today and it was so delicious. Honestly I was a little hesitant due to the vinegar and canned tomatoes, but I’ve never been disappointed by Jen’s recipes, so I made it as directed. It was delicious and easy. I plan to make this regularly. Thank you!
I haven’t made it yet but plan to and am wondering about freezing it if I make a double batch?
Holli, I’ve never frozen this, but think it should freeze nicely. Hope you enjoy!
Excellent salsa – we are never buying tomato salsa again!! The first time I made this, I had San Marzano tomatoes and apple cider vinegar so I used those. It turned out to be so delicious, I’ve made it at least once a week since then! The ACV must add some sweetness (or maybe it’s the onions?) but either way, I’ve never felt the need for the 1/4 tsp sugar. Thank you for an easy, delicious recipe.
Love this super easy recipe but, I will never sub marjoram again in lieu of Mexican oregano. I used only 1/2 tsp and my salsa had an unpleasant/weird taste. I let it sit overnight and tried it again (along with family members) same weird funk. Tossed it in the trash along with the $10 bottle of organic marjoram.
Hi Jenn, your recipes are always spot on. Two questions: Is the smoked paprika hot or sweet? My husband likes the peach salsa at Central Market here in Texas. How do I modify this recipe to introduce peaches. Thanks, Patti
So glad you like the recipes! The smoked paprika is sweet. And I don’t recommend using peaches in this salsa. I think you’d have better luck if you looked for a peach salsa. Sorry!