This Blender Restaurant Style Salsa recipe combines fire-roasted canned tomatoes with fresh onion, garlic, jalapeno, lime juice, and cilantro for a salsa that’s as easy to make as it is flavorful. It uses minimal ingredients, and takes less than 10 minutes to whip up in a blender or food processor!
The past three times I’ve gone to the grocery store I’ve seen a homemade guacamole and fresh salsa display front-and-center in the produce area. They have all the fixings (pre-cut) you need to make your own, and there are also tubs of store-made guac and fresh salsa.
The last time I saw that display I couldn’t resist! I caved and bought both, lol. They looked so delicious, and were already made and ready to eat. (I guess that’s the ingenious power of marketing, right?). But guacamole and salsa are so easy to make at home!
Enter this recipe. Here we use a can of fire-roasted tomato as our base. It adds smoky complexity in addition to the sweet, slightly acidic flavor of tomato. Onion and garlic add savory flavor, jalapeno adds a little kick, lime juice adds tanginess, cilantro brightens it, and just a couple spices complete the flavor profile.
It’s easy to make in a blender or food processor with minimal cleanup!
In This Article
The Best Homemade Restaurant Style Salsa Recipe
I’m a regular guacamole-maker, but as far as salsa goes, I’ve only made it a handful of times. It couldn’t be easier though!
I love how fresh and bright-flavored salsa is. In this easy recipe, we use canned fire-roasted tomatoes for equal parts depth of flavor (complex smokiness) and ease of use (instead of having to fire-roast the tomatoes).
The other ingredients in this homemade salsa recipe are minimal: fresh onion, garlic, jalapeno, lime juice, cumin, salt, pepper, and cilantro.
And thanks to the use of canned tomato, this easy blender salsa is ready in less than 10 minutes from start-to-finish!
Ingredients
- Onion
- Garlic
- Jalapeno peppers
- Canned fire-roasted tomatoes
- Fresh lime juice
- Cumin
- Salt
- Black pepper
- Cilantro
Step-by-Step Instructions
Step 1: Finely Chop the Bigger Items in a Food Processor:
Add the onion, garlic, and jalapeno to a food processor or blender and process until finely chopped (it works best to just pulse it).
Step 2: Pulse in the Tomatoes:
Add the tomatoes, lime juice, cumin, salt, and black pepper and pulse a few times until it looks like salsa.
Step 3: Briefly Chop the Cilantro:
Add the fresh cilantro and pulse to combine.
Step 4: Adjust Flavor to Suit Your Tastes:
Taste and add additional salt, black pepper, jalapeno peppers, or lime juice as desired.
Serve, or for best flavor, refrigerate an hour before serving.
Storage
Store homemade salsa in an airtight container in the fridge for up to 5 days.
Restaurant Style Salsa FAQs
Is Pico de Gallo the Same as Salsa?
Pico de Gallo (also called salsa fresco or fresh salsa) is one type of salsa. It’s very specific in that it uses raw tomatoes. Check out my Pico de Gallo recipe here.
What is Restaurant Style Salsa?
This type of salsa is less thick and fairly smooth and uniform in texture, without big chunks of veggies. It’s really easy to make in a blender! Although of course you can leave it on the chunkier side if that’s your preference.
And it’s perfect or dipping chips in or spooning onto just about anything! (Hello tacos, enchiladas, grilled meat, salad, soup, fried eggs, etc.)
More Delicious Salsa Recipes to Try
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xoxo, Faith
Easy Blender Restaurant Style Salsa Recipe
Ingredients
- 1 small sweet onion peeled and quartered
- 1 clove garlic peeled and halved, or use 2 cloves if you love garlic
- 2 jalapeno peppers halved lengthwise and seeds removed (use about 1/2 jalapeno for “mild” heat level and work up from there)
- 14.5 ounce can fire-roasted tomatoes with juices
- 1 tablespoon fresh lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup fresh cilantro leaves
Instructions
- Add the onion, garlic, and jalapeno to a blender or food processor and process until finely chopped.
- Add the tomatoes, lime juice, cumin, salt, and black pepper and pulse a few times until it looks like salsa.
- Add the fresh cilantro and pulse to combine.
- Taste and add additional salt, black pepper, jalapeno peppers, or lime juice as desired.
- Serve, or for best flavor, refrigerate an hour before serving.
Faith’s Tips
- Net Carbs: 3g per serving (1/4 cup)
- Recipe Yield and Serving Size: This recipe makes about 2 cups of salsa, which is 8 servings. Each serving is 1/4 cup.
- Storage: Store this salsa in an airtight container in the fridge for up to 5 days.
Nutrition
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
I have been looking for just such a recipe for a very long time. I have not gone to a grocery store in months (since January) due to mobility issues. This recipe drove me to venture forth and I was not disappointed. It is satisfying and lovely. Thank you. Love the touch of the fire roasted canned tomatoes.
How long will this salsa keep in the fridge?
Thanks :)
Anna, This should keep covered in the fridge for about 5 to 7 days. Hope you enjoy it!
I stupidly made a weeks worth of this salsa over the weekend without having tried it. Oh my goodness, I have no regrets. It’s pretty damn good and goes very well with my breakfast egg cups!
This salsa sounds so flavorful, Faith! I love the smokiness of the fire-roasted tomatoes. Gorgeous photography too!