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 everyone let me give you my personal al opinion about Salsas.
First of all in Mexico we make homemade salsas with real and fresh vegetables, no cans or packed. Besides a Mexican salsa includes chiles no Chili (as you call it) and we use different kind of chiles depends how spicy or hot you want the salsa and for which kind of dish. We have a variety of 30 chiles or more and believe each one taste delicious.
In the past our ancestors use to prepare t in a Molcajete instead of blender like now.
By the way I’m not a “chef “ I’m a cook (cocinera in Spanish) due that I grew up in a kitchen and learned from my grandmother, aunties and mum thru generations and not in a school of culinary lessons.
By the way I am Mexican and love cooking❤️
Nowadays most of the recipies are not genuine in the network and that’s a pity.
Have a great day
Would you be willing to share your recipe for an authentic salsa?
Have you added fresh jalapenos instead of red pepper flakes?
No, I can’t say that I have. If you try it, I’d love to hear what you think!
This is a substitute that I would be interested in making. Please let us know if you tried and what you thought!
I just did it. It was delicious! I used one jalapeño, roughly chopped. I didn’t add any spice though (removed seeds and ribs). It could maybe use a little spice though 🙂 so either keep some of the seeds or add some of the red pepper flakes.
My need to go to my favorite Mexican restaurant just got calmed down. This is the best salsa I have ever tasted. Your recipes are so amazing. I did the full amount of red peppers and they were great at that amount. A little heat but didn’t last very long. I make at least one of your recipes every week and they are so spot on! I had a problem finding the Mexican oregano so I ordered it from Amazon. Thank you so much.
😊
I just made the salsa and my only advice for people like me who can not do large amounts of cilantro because it starts to be soapy tasting reduce it to a 1/2 cup which I didn’t 🙁 it still tastes delicious….I also used oregano thats all I had and I haven’t found a Spanish store who sells Mexican oregano anyway I couldn’t tell because of the cilantro…. Tasty.
Made this for my family a couple days ago. It was a home run! We live in south Texas and there’s no shortage of good, homemade salsa down here. This recipe just became one of our favorites!
Really delicious! Finished dinner then finished ALL the salsa. Quick and easy recipe.
I loved this. When the tortilla chips were gone, there was a frantic search of the kitchen cupboards to find something else we could scoop it up with!
Hi Jenn,
I live in the Southwest where there are many great Mexican restaurants. I really love Mexican food so I had to try this recipe. Every one of your recipes that I’ve made has been fantastic. This one is no exception. My wife and I tried it right out of the blender. She said it was the best salsa she had ever eaten. I have to agree. Love both of your cook books and always look forward to your emails.
Thanks so much for all you do.
💗
I’m pretty picky about salsa, and have 1 restaurant we go to where I actually enjoy it, but with the comments I’d read about this recipe, I figured I’d give it a try. Right after blending, I had trouble to stop dipping chips and gobbling, and I’ve eaten a hefty serving already because it’s SO good. Can’t wait to see what it’s like after it chills for a while. As noted, I had to use marjoram rather than the Mexican oregano since I couldn’t find it in the store.
The rest of my family hasn’t tried it yet, but I have the feeling I’ll be making this frequently in the future, as we all love to snack on movie nights. 🙂 Thank you for sharing it.
I made this salsa tonight – It was delicious and mild – next time I’ll add a jalapeño or two and maybe a red pepper