Fresh Restaurant Style Salsa Recipe: Tangy & Bright (Print Version)
This Restaurant Style Salsa Recipe delivers bright, fresh flavors. Learn my simple tricks for that authentic taste, even with kitchen chaos!
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 10 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Vegan, Gluten-Free
# Ingredients:
→ Base Veggies
01 -
28 oz can diced tomatoes, undrained
02 -
1/2 medium white onion, roughly chopped
03 -
1-2 fresh jalapeños, stemmed and roughly chopped (seeds optional for heat)
→ Freshness & Aromatics
04 -
1/2 cup fresh cilantro, packed (stems and all)
05 -
2-3 garlic cloves, peeled
06 -
2 tablespoons fresh lime juice
→ Seasonings
07 -
1/2 teaspoon ground cumin
08 -
1/2 teaspoon salt, or to taste
→ Optional Kick & Balance
09 -
1/4 teaspoon sugar (optional, to balance acidity)
# Instructions:
01 -
First things first, get all your ingredients out on the counter. I always feel a little more organized when everything's prepped, though my counter still usually ends up looking like a war zone. Roughly chop your onion, jalapeño, and garlic. Don't worry about perfection here; the blender's going to do the heavy lifting. I love the smell of fresh onion and garlic mingling, it just promises something delicious is coming!
02 -
Drain about half the liquid from your canned diced tomatoes and pour them into your food processor or blender. Add the chopped onion, jalapeño, garlic, and cilantro. Now, pulse it a few times. We're aiming for a chunky but not pureed texture. This is where I almost always forget to scrape down the sides, so learn from my mistakes – give it a good scrape!
03 -
Next, add the fresh lime juice, ground cumin, salt, and that optional pinch of sugar. Give it another few pulses. What you're looking for is everything to start coming together. It'll smell so fresh and tangy at this point, you'll want to dive in with a spoon, but resist! This Restaurant Style Salsa Recipe needs a little more love.
04 -
Now for the magic. Blend on low, or pulse, until you reach your desired consistency. Some folks like it smoother, some a bit chunkier. I prefer mine with just a little texture, so I don't over-blend. My first few times, I'd just let it rip and end up with a watery soup. Lesson learned: less is more with the blender button!
05 -
This is the most important part, honestly! Spoon out a little bit of your Restaurant Style Salsa Recipe and taste it. Does it need more salt? More lime? A bit more heat from another sliver of jalapeño? Adjust to your heart's content. Don't be shy; your taste buds are your best guide here. I usually add a little more salt than I think it needs, then taste again.
06 -
Transfer your freshly made Restaurant Style Salsa Recipe to an airtight container. Pop it in the fridge for at least 30 minutes, but an hour or two is even better. This chilling time lets all those amazing flavors meld and deepen, giving you that true restaurant-quality taste. It's tough to wait, I know, but trust me on this one!
# Notes:
01 -
Always taste and adjust seasoning *after* blending; flavors change, honestly.
02 -
Don't freeze this salsa; the texture just gets weird and watery when it thaws.
03 -
For a milder kick, remove all jalapeño seeds and membranes; for more heat, add a serrano.
04 -
Serve with warm, crispy tortilla chips for the ultimate dipping experience!
# Equipment Needed:
01 -
Food processor or blender
02 -
airtight container
# Nutrition (Per Serving):
Calories: 30 kcal
Total Fat: 0.5g
Total Carbohydrate: 6g
Protein: 1g