Restaurant Salsa

If you have a good blender or food processor, making salsa at home is a total snap. It’ll keep in the fridge for as long as it’ll last (which is never very long, in my experience) and is absolutely worth every second of effort.

Restaurant Salsa

Print Grocery List Print Recipe
Serves: 6 Total Time: 15 minutes


  • Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
  • 1/3 cup fresh cilantro leaves (or more to taste!)
  • 1/4 cup chopped red onion
  • 2 cloves garlic, minced
  • 1/2 whole jalapeno, quartered and sliced thin, with seeds and membrane
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 whole lime, juiced
  • 2 finely chopped scallions



Combine the diced tomatoes, cilantro, red onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor.


Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses.


Add sliced scallions.


Test seasonings with a tortilla chip and adjust as needed.


Refrigerate the salsa for at least an hour before serving.


Related links

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.