This paleo 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!
The past three times I’ve gone to Wegmans I’ve seen a homemade guacamole and fresh salsa display front-and-center in their produce area. They have all the fixings 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 fresh 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!
In This Article
Homemade Salsa
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 Restaurant Style Salsa Recipe, I used canned fire-roasted tomatoes for equal parts depth of flavor (complex smokiness) and ease of use (instead of having to fire-roast the tomatoes myself!).
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 salsa is ready in less than 10 minutes from start-to-finish!
Pico de Gallo
This homemade salsa recipe is different from pico de gallo (also called salsa fresco or fresh salsa). As far as I know, the tomato in pico de gallo should be raw. (As opposed to fire-roasted canned tomatoes in this recipe.) If you’re looking for pico de gallo, I have a great recipe for it.
This recipe is similar to restaurant-style salsa, which is less thick, but full of flavor.
Restaurant Style Salsa Recipe
This salsa is fairly smooth and uniform in texture, without big chunks of veggies. 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 Looking Salsa Recipes:
- Lazy Salsa from Rick Bayless (He roasts the tomatoes and other veggies over a charcoal fire.)
- Salsa Fresca from Recipe Girl (Classically delicious version of fresh salsa.)
- Salsa Morita from Hola Jalapeño (The way she describes morita chiles, I am dying to try this salsa.)
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Easy Restaurant Style Salsa Recipe (Paleo)
Ingredients
- 1 small sweet onion peeled and quartered
- 1 clove garlic peeled and halved
- 1 to 2 jalapeno peppers halved lengthwise and seeds removed (use about 1/2 jalapeno for “mild” heat level)
- 14.5 ounce can fire-roasted tomatoes with juices
- 1 tablespoon fresh lime juice
- 1/4 teaspoon ground cumin
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- A handful of fresh cilantro
Instructions
- Add the onion, garlic, and jalapeno to a 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)
- This recipe makes about 2 cups of salsa, which is 8 servings. Each serving is 1/4 cup.
- Store this salsa in a covered container in the fridge for up to 5 days.
Nutrition
This post was first published on An Edible Mosaic on January 30, 2017. I updated it with more information on April 27, 2020.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
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!