Salsa, Restaurant Style

Let me lay one of my many personal opinions on you, here goes, if people, even those who claim to be horrible cooks, knew how easy it was to make things from scratch, they would be shocked. I’m not that mom who reads every label (I need to be, I know), but I am the mom that believes if you have the opportunity to control the quality of ingredients that you and your family are going to consume AND it still tastes F*CKING AMAZING, then why the hell not. 

I enjoy jarred salsa. I like Pace Picante or even Tostitos brand, but for me (and my tribe) nothing is as good as salsa made fresh at home.

Let’s not get crazy, I don’t cook my own tomatoes, so I do use those out of a can, but everything else is fresh.

As always, read through the entire recipe and all of the notes before starting.

Salsa, Restaurant Style
Serves 8
Write a review
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
  1. 1 (28 oz.) can of whole, peeled tomatoes (DO NOT THROW OUT JUICE)
  2. 1 small red onion OR 1/2 large red onion (chopped rough)
  3. juice of (1) whole lime
  4. 3 garlic cloves, peeled
  5. 1 whole jalapeno
  6. handful of cilantro
  7. salt to taste
In whatever blending contraption that you use (food processor, blender, hand held) COMBINE
  1. Tomatoes (with or without juice, see notes)
  2. Onion
  3. Juice from lime
  4. Garlic
  5. Jalapeno
  6. Cilantro
  7. Salt
  8. Blend well until the salsa reaches the consistency that YOU prefer. Taste, adjust seasonings if you need to .
  1. When adding the tomatoes, you don't have to use the juice if you don't want to. The pictures that you see, are with the juice. If you choose not to use the juice, save it. That way just in case there is not enough liquid in your salsa after you have blended the ingredients, you can add some of the juice.
  2. I know that cilantro is a "love 'em or hate 'em" ingredient. I personally think that salsa is not complete without cilantro. But I don't measure it, I literally just pull off a handful from the bunch, rough chop it, and toss it in. If you are not too sure, start small then add more if needed.
  3. Precision chopping is not necessary. Rough chop and throw in to be blended.
  4. This is not a time consuming recipe, our 16 year old, who can't cook for crap, can make this salsa like you wouldn't believe. Start teaching them now, because one day they will be having their own parties and will need these recipes.
  5. Throw in an ice pack and this packs well in a lunchbox.
  6. The nutrition label listed should only be used as a guide.
  7. You control the heat here. If you like your salsa a little tame, then make sure to remove the membrane and seeds from the jalapeno (a spoon is perfect for this chore). If you like it spicy, just rough chop the pepper and throw it in.
  8. Think that salsa is only for tortilla chips? Think again my BXTCHES, use this for:
    • Add to some sour cream for sour cream salsa. Use it for a dip or anything that you add sour cream to (i.e. baked potato, tacos, nachos, frito pie).
    • Use it alone on a salad or add it to your ranch for a spicy kick.
    • This works well in a Mexican style layered dip.
    • Use for any style tacos. Regular or breakfast.
    • Add to your scrambled eggs for some extra heat in the morning.
    • Making a Mexican Pizza? Top it off with some salsa.
    • Be creative.

Salsa, Restaurant StyleRestaurant Style Salsa Nutrition Label | Recipe on**This entire recipe yields about 4 cups. . .the serving size for the nutrition label above is 1/2 cup**

Recipe Tag



Print Friendly, PDF & Email
BXTCHES Be Sharing: