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!
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.
What you will need to make this recipe
- 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!
- 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.
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.
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Restaurant-Quality Salsa Recipe
- 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.
This salsa is the best and it rreally is quick and easy! I sometimes use Mexican diced tomatoes for added flavir.