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.
Put all of the ingredients into 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.