This restaurant style salsa is made with fresh ingredients, is bright and fresh, easy to customize the spiciness, and takes about 5 minutes to make.
I’m a sauces and salsa kinda person…
Are you? I always love going to Mexican restaurants (or any restaurant for that matter) and love to eat chips n’ salsa. Sometimes I rant and rave about the homemade salsa, and sometimes I complain (to my husband only of course) when you can taste that it is jarred salsa.
Don’t get me wrong, there ain’t nothing wrong with jarred salsa, but there IS just something about a homemade salsa. It’s ingredients taste much more fresh, it’s prettier, and the flavors are out.of.this.world. If you’ve never made restaurant-style salsa, now’s your chance to make THE best restaurant style salsa.
Got 5 minutes? Then you can totally make this!
Ingredients Used to Make Restaurant Style Salsa
- Roma tomatoes
- Red onion
- Garlic cloves
- Jalapeños (optional)
- Fresh cilantro
- Lime juice
- Seasonings: ground cumin, salt, sugar
- 28oz can of Rotel
How to Make Restaurant Style Salsa
- Add all ingredients except Rotel to a blender or food processor. Blend until chopped and combined.
- Add can of drained ROTEL. Puree until combined. Serve!
Hang with Us: PINTEREST, INSTAGRAM, FACEBOOK
Print
Restaurant Style Salsa
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 cups 1x
Description
This restaurant style salsa is made with fresh ingredients, is bright and fresh, easy to customize the spiciness, and takes about 5 minutes to make.
Ingredients
- 8 roma tomatoes, ends cut off, and halved
- 1 medium red onion, peeled and quartered
- 3 garlic cloves, peeled
- 1 jalapeño, stemmed and seeded, halved*
- 1/2 cup fresh cilantro, packed
- juice of 1 lime
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 (28 oz) can Rotel (original, mild, or hot), drained**
Instructions
- Add all ingredients except Rotel to food processor or blender. Blend until thoroughly chopped and combined.
- Add Rotel to food processor and blend/puree until just combined. Refrigerate until ready to be served.
Notes
*use no jalapeños for mild, one for medium, and two for hot.
**we used original Rotel
Salsa will keep for 10-12 days in the fridge or it freezes well.
This looks great!