Restaurant Style Salsa

Salsa is the glue that holds all Mexican food together, which is why it is so important to have the best salsa you possibly can. This restaurant style salsa is exactly that - the kind of amazing salsa you get in a Mexican restaurant that you can't stop eating. Now you can make it at home in a couple of minutes with this easy recipe.

Easy Salsa Recipe

It honestly couldn't be any simpler. You just throw the ingredients in to a food processor and blitz until it's either still a bit chunky, or smooth, depending on your preference. If you have unexpected guests, then this is the easiest thing to whizz up, and you probably already have the ingredients in your kitchen.

Canned Tomatoes Salsa

Is there anything you can't do with a can of tomatoes? I say it time and time again, but if you have some in your cupboard, you can always make a meal. They are the base of this restaurant salsa and the reason why it is so easy, as you don't need to wash and chop any tomatoes.

When using canned tomatoes, you want to use the best quality that you can afford. The cheap tomatoes are really watery and just don't have any taste. Go for whole plum tomatoes in the can too as you get more of that tomato flavour.

Restaurant Style Salsa

We have been to Mexico a couple of times and the salsa is always a highlight. It's zesty, spicy and I put it on everything! Each time we've come back from a Mexico trip I have gone through a salsa (and guac) withdrawal and it's no joke. We always turn to this easy restaurant salsa, as it's the closest to authentic Mexican salsa that I have had.

Ingredients needed for this Restaurant Style Salsa (Serves 10)

• 2 tins of good quality plum tomatoes
• 1 garlic clove, crushed
• Half a red onion, finely chopped
• 3 jalapeños (more or less depending how spicy you like it)
• Juice of one lime
• A fist sized bunch of coriander (cilantro)
• A pinch of sea salt and black pepper

How To Make this Restaurant Style Salsa- Step by Step:

One: Put all of the salsa ingredients in to a blender or food processor and pulse for around 10 times. I like my salsa a bit chunky, so blend for longer if you want a smoother salsa. A good mix of the two is perfect.
Two: Serve in a bowl with some extra coriander on top and tortilla chips for dipping.

Other Side Sauce and Dressing Recipes To Try:

Healthy Tomato Ketchup
Jalapeno Sauce
Pico De Gallo
Healthy BBQ Sauce

SOME EXTRA TIPS FOR THIS DISH:

• Use different types of chilli each time to change the taste. If you like something a bit smokier, then add some chipotle paste instead of the jalapenos.
• If you have a lot of tomatoes that need using, you can always use fresh tomatoes instead of canned.
• A little bit of sugar goes a long way in this if you like your salsa on the sweet side. It brings out the flavour of the tomatoes.
• If you don't like your salsa too spicy, remove the seeds from the chilli first. That way you get all the flavour from the chilli, but not so much of the heat.
• Make this salsa even chunkier by stirring in some sweetcorn before serving.
• This salsa will keep in an air-tight container for around 3-4 days.

If you’ve tried this Restaurant Style Salsa, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you! You can also FOLLOW US on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious recipe ideas, behind the scenes shots and also what we are getting up to.

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Restaurant Style Salsa

This restaurant style salsa is the kind of amazing salsa you get in a Mexican restaurant that you can't stop eating. Now you can make it at home in a couple of minutes with this easy recipe.

Low Carb

Low Fat

Vegan

4.96 from 63 votes

Pin Recipe Print Recipe

Course: Sauce/Spread

Cuisine: Mexican

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 10 people

Calories: 29kcal

Ingredients

UK measures - US measures

• ▢ 800 g Plum tomatoes (tinned, good quality)
• ▢ 1 Garlic clove, crushed
• ▢ 0.5 Red onion, finely chopped
• ▢ 1 cup coriander (cilantro)
• ▢ 1 Lime (juice only)
• ▢ 3 Jalapeños (more or less depending how spicy you like it)
• ▢ 1 pinch Sea salt and black pepper

Instructions

• Put all of the ingredients in to a blender or food processor and pulse around 10 times. I like my salsa a bit chunky, so blend for longer if you want a smoother salsa.
• Serve in a bowl with some extra coriander on top and tortilla chips for dipping.

Notes

• Use different types of chilli each time to change the taste. If you like something a bit smokier, then add some chipotle paste instead of the jalapenos.
• If you have a lot of tomatoes that need using, you can always use fresh tomatoes instead of canned.
• A little bit of sugar goes a long way in this if you like your salsa on the sweet side. It brings out the flavour of the tomatoes.
• If you don't like your salsa too spicy, remove the seeds from the chilli first. That way you get all the flavour from the chilli, but not so much of the heat.
• Make this salsa even chunkier by stirring in some sweetcorn before serving.
• This salsa will keep in an air-tight container for around 3-4 days.

Nutritional Information

Serving: 1portion | Calories: 29kcal | Carbohydrates: 5g | Protein: 1g | Sodium: 3mg | Potassium: 30mg | Fiber: 1g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 6.6mg | Calcium: 10mg | Iron: 0.2mg

Have you tried this recipe?Mention @hungryhealthyhappy on Instagram and tag #hungryhealthyhappy!

DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

This post was first published on 8 Oct 2014 and updated on 9 Aug 2018