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    home » Recipes » Recipe

    Restaurant-Quality Salsa Recipe

    Published: Apr 14, 2021 •Modified: Apr 14, 2021 by mikecleavenger • This post may contain affiliate links, which can earn us a commission •

    Jump to Recipe Print Recipe
    salsa in a small bowl
    blender salsa
    salsa with a tortilla chip

    This restaurant-quality salsa recipe is so delicious with only 7 ingredients. The flavors are so fresh and vibrant! With the use of a food processor, this recipe comes together in just a few minutes. Whether you are in the mood for nachos, taco, or fajitas, this will be your trusted and true salsa recipe!

    salsa in a small bowl with cilantro this recipe

    Out of the way store-bought salsa! Nothing can compare to homemade salsa. The freshness from the tomatoes and the spiciness from jalapeños are the BEST! Fajitas, tacos, burritos, and nachos are just a few ways to enjoy this salsa.

    Do you like to entertain? Having a great restaurant-quality salsa recipe in your back pocket is a must. Tomatoes, cilantro, garlic, green onion, jalapeño, cumin, salt, and pepper find their way to a food processor for a quick blitz. BOOM! Homemade salsa in no time at all. It pairs perfectly with my homemade guacamole dip.

    Jump to:
    • What you will need to make this recipe
    • How to make restaurant-quality salsa recipe
    • Pro Tips
    • Frequently Asked Questions
    • You might like these too...
    • 📖 Recipe

    What you will need to make this recipe

    salsa ingredients
    • Canned tomatoes - I prefer canned tomatoes because they are preserved at the height of tomato season.
    • Cilantro - No salsa is complete without it
    • Jalapeno - For spiciness! All salsa should have a bit of a kick.
    • Cumin - Essential in any Mexican pantry. Adds earthiness and a touch of citrus.
    • Garlic - Traditional in any salsa
    • Green onion - Adds texture and a mellow oniony bite
    • Salt and pepper - For flavor!

    How to make restaurant-quality salsa recipe

    1. In a food processor, add drained canned tomatoes, garlic, cumin, and jalapeños. Pulse a few times to chop and combine everything.

    2. Add in cilantro and pulse a couple more times.

    3. Season salsa with salt and pepper. Pulse a few more times.

    4. Fold in chopped green onions and serve!

    dipping a chip in salsa

    Pro Tips

    • Use a food processor. Sure, you can hand-cut salsa, but there is no need. Save time by dumping everything into a food processor or blender.
    • Canned tomatoes make the best salsa. Fresh tomatoes are a gamble at the market. Most of the time, the tomatoes are acidic and flavorless. Canned tomatoes are harvested at the height of tomato season.
    • Control the spiciness. I tend to favor adding the whole jalapeno for flavor and spiciness. Proceed with caution because every jalapeno is different. Instead of adding the whole jalapeno, start with half and taste. You can always add more heat, but you can't take it away.
    • Don't touch your face. When working with jalapenos, you never want to touch your face. Believe me, it's painful. When handling chilies, wash your hands thoroughly, or use gloves.
    • Think outside the box. We all know salsa is great for tacos, burritos, and nachos. Why not with eggs, or in place of a salad dressing.
    salsa on platter with tortilla chips

    Frequently Asked Questions

    How to make salsa hotter?

    Hot sauce. Tabasco or Chiloula are popular choices. Another way is to use a spicier chili. Serrano peppers will take the heat to another level.

    Is it cheaper to make your own salsa?

    You'll save money making your own salsa. Homemade is a healthier solution. For the amount of money, you would spend at the market you can make triple the volume for the same price.

    Canning homemade salsa?

    Absolutely! Grab mason jars, canning equipment and sterilize in boiling water for 10 minutes. Ladle prepared salsa into mason jars and tighten with a lid. Boil for 15 minutes to can. Now enjoy fresh salsa all year long.

    Can I prepare in advance?

    What a great idea! Salsa stays fresh for 7 days in the refrigerator. If you are entertaining, you want to do as much prep work ahead of time as possible.

    Can you freeze homemade salsa?

    Sure you can. What a great way to enjoy that fresh salsa anytime you need it. Let salsa completely defrost before using. Salsa will keep frozen for up to 5 months.

    You might like these too...

    • Guacamole
    • everything but bagel dressing
    • buffalo chicken salad
    • whole30 ranch

    📖 Recipe

    salsa in small bowl

    Restaurant-Quality Salsa Recipe

    mikecleavenger
    This restaurant-quality salsa recipe is so delicious with only 7 ingredients. The flavors are so fresh and vibrant! With the use of a food processor, this recipe comes together in just a few minutes. Whether you are in the mood for nachos, taco, or fajitas, this will be your trusted and true salsa!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Salsa
    Cuisine Mexican
    Servings 3 cups

    Ingredients
      

    • 2 cans tomatoes diced
    • 2 cloves garlic minced
    • 1 jalapeno diced
    • 1 cup cilantro
    • 3 green onion sliced
    • 1 teaspoon salt
    • 1 teaspoon cumin

    Instructions
     

    • In a food processor, combine drained canned tomatoes, garlic, cumin, and jalapeno.  Pulse a few times to chop and combine.
    • Add in 1 cup of cilantro.  Pulse a few more times.
    • Season with salt and pepper.  Pulse a few more times.
    • Slice 3 green onions thinly and fold into the salsa. 

    Notes

    When adding jalapenos, add half of the chili and taste.  If the salsa still needs more heat, you can add the other half. 
    Keyword cilantro, homemade, jalapeños, salsa, tomatoes
    DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on instagram. Tag @thefrizzledleek and hashtag it #thefrizzledleek.
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    Reader Interactions

    Comments

    1. Cinda

      April 21, 2021 at 5:29 pm

      5 stars
      This salsa is the best and it rreally is quick and easy! I sometimes use Mexican diced tomatoes for added flavir.

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