Homemade restaurant style salsa is easier to make than you think. The secret is a can of fire-roasted diced tomatoes and a quick pulse in the food processor. This salsa comes together in minutes — make a batch today!
Better late than never. I once planned an epic bean dip for Cinco de Mayo and forgot to post it in time. This time I’m sharing a simple, reliable homemade restaurant style salsa recipe that works any time of year. It’s included in the staples section of my cookbook and lives in my regular rotation because it’s fast, fresh, and flexible.
Homemade restaurant style salsa is great with chips or stirred into shredded chicken made in the slow cooker.
This salsa is made in a food processor, so it’s easy to pull together whenever you want a bright, flavorful dip. The bold, smoky notes from a can of fire-roasted diced tomatoes give this salsa a depth that tastes restaurant-ready. From there, you can control the heat with jalapeño or a canned chipotle, and you can add sweet accents like pineapple or mango if you want a fruitier twist.
This isn’t a traditional roasted salsa, and it’s not intended to be. Think of it as a quick, restaurant-style version you can whip up at home in minutes. People often compare it to the salsa you get with chips at casual dining restaurants — the texture can be adjusted to be chunkier or smoother depending on your preference.
The key ingredient is a can of fire-roasted diced tomatoes. From there you can add jalapeño or a chipotle for heat, or pineapple or mango for sweetness. This salsa is highly adaptable to suit your taste.
Last week I brought a big batch of this salsa to a TV segment and to a school event, and it was a hit both times. It’s one of those recipes that travels well, so it’s perfect for potlucks, parties, or a quick appetizer at home. It also freezes well in small portions if you want to make a large batch and save some for later.
Homemade Restaurant Style Salsa
About 2 cups of salsa
5 minutes
5 minutes
Homemade restaurant style salsa made with canned fire-roasted diced tomatoes, lime juice, garlic, onion, jalapeño, cilantro, and a blend of spices — all pulsed in your food processor for a quick and flavorful dip.
Ingredients
- 1/2 a small yellow onion, diced
- 2 garlic cloves, chopped
- juice from 1 lime
- 1 jalapeño, seeded and diced
- handful of fresh cilantro, roughly chopped
- 1, 14.5oz can fire-roasted diced tomatoes
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1/2 tsp ground cumin
- pinch of crushed red pepper flakes
Instructions
- Add the onion, garlic, lime juice, jalapeño, and cilantro to the food processor. Pulse until everything is finely minced.
- Scrape down the sides. Add the fire-roasted diced tomatoes and the remaining seasonings. Puree to your desired texture — pulse a few times for a chunkier salsa or blend longer for a smoother consistency.
- Taste the salsa and adjust salt and heat as needed. Serve immediately with chips or refrigerate to let flavors meld.
Notes
Feel free to substitute a different pepper if you prefer more or less heat — a canned chipotle adds smokiness while a habanero brings significant heat. For a fruity variation, add about 1/4 cup of drained canned pineapple or diced mango for a sweet contrast. If you like a thinner salsa, add a splash of water or a bit more lime juice and puree until you reach the consistency you want.
To serve: offer with tortilla chips, use as a topping for tacos, mix into shredded chicken, spoon over grilled fish, or add to bowls and salads for extra flavor. To store: keep refrigerated in an airtight container for up to 5 days. You can also freeze small portions for later use.
Equipment note: a food processor gives great control over texture, but a blender will also work. If using a blender, pulse carefully to avoid over-processing, and add extra liquid if needed to get things moving.