Salsa (Restaurant-Style)
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Whip up a restaurant-style, chip-worthy salsa in just 10 minutes using canned tomatoes and a blender.
Back in high school, my younger sister worked a summer job as a hostess at a popular Mexican restaurant known for its chips and salsa. She absolutely loved that salsa and made the most of the free salsa perk, gobbling it up by the literal bucketful. As a result, the distinct salsa fragrance that lingered with her that summer remains etched in our memories to this day. For years, she’s been nudging me to come up with a recipe reminiscent of that salsa, and with this one, I believe I’ve nailed it.
The best part about this salsa is how easily you can whip it up. Start with a can of whole peeled tomatoes, add in onions, garlic, cilantro, and a dash of spices, then blend. In just 10 minutes, you’ll have a delicious homemade salsa similar to the one served at your favorite Mexican restaurants. The ultimate seal of approval came from my sister herself, who tasted this version and declared it a keeper.
Table of Contents
“Great right out of the blender, but even better a day later. The best salsa I have ever made.”
What You’ll Need To Make Restaurant-Style Salsa
- Canned Whole Peeled Tomatoes: The foundation of the salsa, providing a rich, tomatoey base. Whole peeled tomatoes are higher quality than diced tomatoes.
- Fresh Cilantro: Adds a bright, herbal freshness.
- White Onion and Garlic: The onion offers a sharp, slightly sweet flavor, while garlic contributes a pungent kick.
- Red Wine Vinegar: Adds acidity that brightens the salsa, balancing the sweetness of the tomatoes and the warmth of the spices.
- Spices (Crushed Red Pepper Flakes, Mexican Oregano, Smoked Paprika, and Cumin): Together, they create a smoky, spicy and richly flavored salsa. Note that Mexican oregano is not the same as regular oregano; it is widely available in the spice section of most large supermarkets.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by roughly chopping the onions and garlic. Even though they’re going into the blender, it’s important to give them a rough chop first to ensure they mix in evenly in the short time it takes to achieve the perfect consistency for the salsa.
Next, combine all of the salsa ingredients in a blender or large food processor fitted with the steel blade.
Blend until puréed but still just slightly chunky.
Taste and adjust seasoning if necessary. Refrigerate for at least 30 minutes or up to 1 week. Serve with tortilla chips.
Frequently Asked Questions
Mexican oregano is a traditional herb in Mexican cuisine, offering a more intense and slightly citrusy flavor compared to regular Mediterranean oregano. If you can’t find Mexican oregano, marjarom makes a better substitute than regular Mediterranean oregano.
When stored properly in an airtight container, homemade salsa can last in the refrigerator for about 1 week. Freezing is not recommended.
I actually prefer canned tomatoes for this recipe. Not only are they super convenient, but they’re also harvested and canned at peak ripeness, ensuring a consistent and vibrant flavor year-round. The canning process also intensifies the tomatoes’ natural sweetness and depth of flavor. However, fresh tomatoes can be used; just be sure to blanch and peel them first.
Yes, you can substitute cilantro in salsa with Italian flat-leaf parsley if you’re not a fan of cilantro. Use it in the same quantity as cilantro called for in the recipe. Keep in mind that the flavor will be slightly different, but it will still be delicious. Alternatively, you can simply leave the cilantro out.
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Salsa (Restaurant-Style)
Whip up a restaurant-style, chip-worthy salsa in just 10 minutes using canned tomatoes and a blender.
Ingredients
- 1 (28 oz.) can whole peeled tomatoes, with their juices
- 1 cup roughly chopped, loosely packed fresh cilantro
- 1 cup diced white onion, from 1 small white onion
- 2 tablespoons red wine vinegar
- 2 cloves garlic, roughly chopped
- 1 tablespoon crushed red pepper flakes (use less for mild salsa)
- 2 teaspoons salt
- 1 teaspoon Mexican oregano (see note)
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon sugar
Instructions
- In a blender or large food processor fitted with the steel blade, blend all of the ingredients together until the salsa is puréed but still just slightly chunky. Taste and adjust seasoning if necessary. Refrigerate for at least 30 minutes or up to 1 week. Serve with tortilla chips.
- Note: Mexican oregano is widely available in the spice section of most large supermarkets (it is part of the McCormick Gourmet line). Note that it is not the same as regular oregano. If you can't find it, marjoram makes a better substitute than regular oregano.
- Make-Ahead Instructions: The salsa will keep in an airtight container in the refrigerator for up to 1 week.
Nutrition Information
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- Serving size: 1/2 cup
- Calories: 29
- Fat: 0 g
- Carbohydrates: 6 g
- Sugar: 4 g
- Fiber: 3 g
- Protein: 1 g
- Sodium: 294 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Hello, Jenn! I was given a large amount of Greek oregano from a friend that came over from Greece — would that work instead of the Mexican oregano or do you think the flavors are too different?
Hi Katie, It will work. Hope you enjoy!
Came out absolutely delicious — another big hit! Thanks, Jenn!
I made this a couple of weeks ago and everyone loved it. Even folks that like a lot of heat said it was perfect. Others told me that they liked it because it wasn’t too chunky. Great all around salsa!
😋This recipe is salsa perfection. It is so easy to make and rivals salsa found at the best Mexican restaurants. I will never buy jared salsa again. Ortega just lost a customer!
Best salsa ever!! My family loves it. I add 1 chipotle pepper from a can and 1 tsp chipotle sauce. So easy to make. Yum!
WOW! This is excellent. I was dubious at first (canned tomatoes??? red wine vinegar??? no fresh lime???) and the Mexican oregano was hard to come by where I live (Amazon came to the rescue) but it is exactly like what my family and I enjoyed back in the day at those Mexican restaurants in the states in the early 2000s. The salsa is bright and fresh tasting and has a nice heat to it too and the texture is just perfect for dipping. Thanks so much Jenn for bringing us yet another 5-star hit!
One cup of cilantro is a major amount for those of us who find that the herb is much like soap. By the same token, you have recommended substituting parsley in other recipes. Would parsley help or hinder this salsa in the quantity you’ve listed here?
Hi Mike, yes, flat leaf parsley will work here – it provides a slightly different flavor, but the salsa will still be good. If you try it, please LMK what you think!
Hi Jenn,
Can’t wait to try this but have a question. It probably can’t be done without compromising the taste but is there a substitute for onion? I have a friend that has an allium allergy. It’s not as bad with garlic but very bad (severe gerd flare) with onion.
Working with an onion allergy is challenging! There’s not really a great substitute, but you could try radishes or celery. I’ve never tried it, but I’ve heard that asafetida is a good substitute. (I think you’d have to look in a smaller, specialty store or on Amazon for it.) Hope that helps!
Hi. What brand of food processor are you using in these photographs for the salsa?
Hi Norma, It is a Ninja blender. Hope that helps!
Is this appropriate for canning?
Hi Suzanne, I didn’t develop this recipe for canning so I can’t say for sure that it would be safe. Sorry!
Re: canned tomatoes…..regular plum tomatoes or San Marzano?
Just asking as I’m sure you would’ve mentioned if you preferred San Marzano for this, but since that’s all I have in the house I thought I’d ask😁
I don’t wish to stray from your recipe as I’d like to try it as you meant it to be. Kindly advise…. And thanks so much for the many beautiful recipes you share.
Hi Nicole, San Marzano will work beautifully here. Enjoy!