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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Is there a substitution for the red pepper flakes? I love the spice here, and I thought I would try a maybe a real pepper?
Sure, feel free to add a jalapeño or two based on how much heat you like (keep in mind that the majority of heat comes from the ribs and seeds). Hope you enjoy!
Hi Jenn,
I have an abundance of tomatoes and jalapenos fresh from our garden. Could I use them without altering the end product too much? If so, is there anything else you would recommend I adjust to ensure I get the same results as all the happy reviewers of the original recipe?
Hi Shannon, This salsa is actually better with canned tomatoes. If you want to make a salsa that uses fresh tomatoes, I’d recommend this one instead. Hope you enjoy if you make it!
can’t wait to try this. I’m out of red wine vinegar. What do you recommend as a substitute? White vinegar or apple cider vinegar? Lastly, have you tried this with lime juice?
I’d go with white vinegar or lime juice (and I’d lean toward the lime juice – I think it would be a nice twist). I’d love to hear how it turns out!
Loved this recipe but made a few adjustments that made it even better:
-used fire roasted tomatoes and their juice
-eliminated crushed red pepper flakes
-added 1 chipotle pepper in sauce
-additional chipotle sauce to taste
-let flavors meld overnight before serving
Family snd friends love this!
Best salsa ever! Quick and easy to whip together. My family loved it.
This was a hit with my salsa-snob husband. The only thing I did was sauté the onion and garlic for a few minutes just to take the bite out. My kids loved it too, even with the spicy kick. Jenn, your recipes are always a hit with my family! : )
One of the easiest recipes I have ever made and SOOO good!!! I could not find Mexican oregano anywhere locally so ordered from Amazon. I only used 1 teaspoon of red pepper flakes and that was plenty of zip for us, 1 tablespoon would have been way too much but that is a personal preference. The whole family gave it a thumbs-up, definitely a keeper.
This. Is. It. We have not found a single salsa recipe that’s a keeper, but that changed today. This morning, my mother and I offered some to our handyman and the three of us sat at the kitchen counter stuffing our faces – and then gave him the rest to take home! I will need to make more for our dinner. Jenn – thank you! We love love love your site and recipes!
😊
I have a bone to pick! I had supper in the oven and I decided to try this salsa as hubby and I had an hour to kill before dinner and OMG it was delicious!! I also made your deep fried nachos. Needless to say, my husband and I couldn’t stop eating! From now on, I will never buy store-bought!
The recipe made lots of salsa. How long will it last in the fridge and can you freeze it? Thank you for another great recipe. It’s a keeper! Jasha
LOL – glad you enjoyed it! This will stay good in the fridge for up to a week and I think you can get away with freezing it.
Great right out of the blender, but even better a day later. The best salsa I have ever made.