Restaurant Style Salsa
You are going to love how easy it is to make delicious restaurant style salsa at home in 10 minutes with this easy blender salsa recipe.
Servings: 24 Servings
Calories: 7kcal
Ingredients
- 30 ounces diced tomatoes with chiles 3 cans - 1 drained, 2 not
- 1 small onion roughly chopped
- 1 large clove garlic smashed
- 1 cup fresh cilantro leaves
- 0.25 fresh jalapeno seeded and membrane removed*
- 2 tablespoons fresh lime juice
- sea salt and black pepper to taste
Instructions
- Drain one of the canned tomatoes, do not drain the other two (see note below). Roughly chop the onion, garlic, and jalapeños.
- Add the tomatoes, chopped onion, garlic, jalapeños, cilantro, salt, and lime juice to a blender.
- Pulse the blender until the salsa reaches your desired consistency. For a chunkier salsa, pulse a few times. For a smoother salsa, blend a bit longer. Scrape down sides if necessary, and pulse a few more times until desired consistency.
- Taste the salsa and adjust the seasoning as needed. You can add more salt, lime juice, or cilantro based on your preference.
- Transfer the salsa to a bowl and refrigerate for at least 30 minutes to let the flavors meld together.
Notes
- If you prefer using fresh tomatoes, substitute the canned tomatoes with about 7-8 ripe Roma tomatoes.
- For added depth of flavor, roast the tomatoes, onion, and jalapeños in the oven (and allow to cool) before blending.
- Store any leftovers in an airtight container in the refrigerator for up to a week.
- I have made this salsa hundreds of times now and I have finally decided that I prefer to drain 1 can, and leave the other 2 cans not drained. The choice is yours but that is my favorite!
- I use a spoon to scoop out the seeds and vein/membrane inside the jalapeno. A melon baller also works well.
- This recipe makes 3 cups of salsa. Serving size is calculated at 2 tablespoons per serving.
Nutrition
Calories: 7kcal | Carbohydrates: 1g | Sodium: 4mg | Potassium: 74mg | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 4.2mg | Calcium: 12mg | Iron: 0.4mg