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Easy Homemade Salsa- Restaurant Style Recipe

Making your own salsa is easy and tastes better than store bought. Plus, you can control the amount of salt in it! If you have never made homemade salsa before, this recipe for Easy Homemade Salsa will teach you how to do so step by step.

The “authentic mexican salsa recipe” is a great way to make homemade salsa. It’s easy and fast, and it tastes authentic. You can also use this recipe for other types of salsa: tomato, tomatillo, etc.

Salsa cooked from scratch is a game-changer. You’ll wonder why you ever bought store-bought variations after trying this super-easy recipe

This is a simple restaurant-style salsa made with just a few fresh ingredients. You’ll adore this fresh salsa recipe whether you’re hosting a taco night or simply want to snack on some tortilla chips with salsa.

Try this too: Caesar Salad – Best tasting recipe

Homemade Salsa

The salsa tastes vivid and fresh, and the addition of canned chopped tomatoes gives it a fantastic depth of flavor, similar to the enticing salsa appetizers given at Mexican restaurants.

  • Flavor: The ideal salsa is a combination of spicy, tangy, and savory flavors. If you like a hot salsa, just increase the amount of jalapenos in the recipe. 
  • Texture: The texture of a good, restaurant-quality table salsa is fine. You want this salsa to be a little saucier than chunky Pico de Gallo. This is why a blender or food processor is really necessary. This makes it ideal for dipping chips in or spreading over a burrito, taco, or grilled meat. 
  • Time: Talk about a whirlwind. Simply combine all of the ingredients in a food processor and let aside to marinate for a few hours before serving. 
Ingredients for fresh salsa with tomatoes, cilantro, onion, lime, jalapeno

Salsa Recommendations

Yes, salsa is easy to make. But who doesn’t appreciate some helpful hints to make the procedure more simpler and more enjoyable? 

  • Keep an eye on the heat. You may add as many or as few jalapeños as you like.
  • Note: Jalapeños with vertical lines on the exterior have been maturing for a while. The more lines there are, the hotter they are. 
  • Avoid combining too much. Only combine the salsa until it’s completely smooth. You want a fine texture that allows you to see all of the colors in the components (see the picture above for reference). 
  • Allow time for the salsa to marinade. Allowing your salsa to marinade in the refrigerator for a few hours helps bring out the greatest flavors. This is an important step that you should not miss! 
  • Choose the best canned tomatoes. The ideal cut for this dish is petite diced. Also, be sure you’re not buying a can that has been seasoned. If there’s already salt in the mix, use caution while adding more. 

Serving Suggestions

Salsa is a flexible dish that isn’t only for appetizers. The options are limitless. Taco Salad, Mexican Stuffed Bell Peppers, or Carne Asada Street Tacos all benefit from the salsa.

Breakfast Quesadillas or Breakfast Burritos are terrific ways to use salsa for breakfast or brunch. Breakfast will be more fun with this salsa.

Some of our favorite summer snacks taste yummy with this salsa recipes. Prepare to be blown away by its yummy taste and strong flavor.

homemade salsa served restaurant style in a bowl

Recipe for Easy Homemade Salsa

This quick and simple salsa recipe is a game-changer. Taco night or snacking with tortilla chips call for fresh homemade salsa.

Prep. Time: 5Min. Making Time: 3Min. Servings: 12


  • 1 pound Roma tomatoes, quartered or half
  • 12 oz. tiny chopped tomatoes with juice from a can
  • 1/2 cup sliced white onion
  • 1 jalapeño pepper, seeded and coarsely chopped
  • 1/3 cup cilantro, chopped
  • 2 garlic cloves, coarsely chopped
  • 1 tbsp lime juice, squeezed from 1/2 lime
  • a half teaspoon of chili powder
  • 1 tsp cumin powder
  • 2 teaspoons salt, to taste


  1. In a food processor or high-powered blender, combine all of the ingredients. Pulse in 2-second spurts until all components are chopped and mixed together. Keep in mind that your salsa should not be over-blended. You don’t want a puree, but you do want a fine texture.
  2. Before serving, keep the salsa covered and refrigerated for a couple of hours. This will combine all of the tastes.
  3. When making salsa, don’t over-blend it. It will turn into soup if you pulse it too much. It just takes a few pulses in a food processor to get the job done. 

Nutritional Information: 21cal.

homemade salsa

Keeping Homemade Salsa Fresh

  • Refrigerate your salsa for up to a week by pouring it into an airtight container or Mason Jar. The salsa tastes nicer after it has marinated in the refrigerator for a while. 
  • Freezing: Because fresh tomatoes salsa contains fresh veggies, it does not store well. When thawed, it might become mushy and watery. Try our Roasted Tomato Salsa if you’re searching for a freezer-friendly salsa.

Airtight storage containers keep food fresher for longer and make your fridge seem more orderly.

This is a restaurant salsa recipe that uses fresh tomatoes. It’s easy to make and you can use it as a dip or put it on top of your favorite Mexican dish.

Frequently Asked Questions

What kind of salsa do Mexican restaurants use?

A: It is a salsa that can be found in many Mexican restaurants.

What does restaurant style salsa mean?

A: When you add an additional spice to your salsa, such as cumin or pepper flakes.

Should you cook tomatoes before making salsa?

A: Its best to cook the tomatoes before making salsa so that they dont become too soft and will hold their shape.

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