Easy Homemade Salsa (Restaurant-Style)
Homemade salsa is a game-changer. This super easy recipe will have you wondering why you ever purchased store-bought varieties.
This is an easy restaurant-style salsa that only requires a handful of fresh ingredients. Whether you are hosting a taco night, or just want to munch on some tortilla chips with salsa, you’ll love this fresh salsa recipe.
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Homemade Salsa Recipe
The fresh tomatoes make the salsa taste vibrant and fresh while adding canned diced tomatoes gives it a great depth of flavor just like the irresistible salsa appetizers that are served at Mexican restaurants.
- Flavor: The perfect salsa is a little spicy, tangy, and savory. If you prefer a spicy salsa, you can adjust the level of spice to your liking by simply adding more jalapenos.
- Texture: A nice, restaurant-quality table salsa is fine in texture. Unlike chunky Pico de Gallo, you want this salsa to come out a bit saucier. This is why using a blender or food processor is an absolute must. This makes it perfect for chip dipping or smothering over a burrito, taco, or some grilled meat.
- Time: Talk about quick. All you have to do is toss your ingredients into the food processor and let your salsa marinate for a couple of hours before serving.
How to Make Fresh Salsa
In just two simple steps, you’ll have a restaurant-quality salsa fit for any occasion. Follow the simple steps below and you’ll be dipping in no time.
- Place ingredients into a food processor or blender. Pulse in two-second bursts, or until all the ingredients are chopped and combined.
- Place in the refrigerator to marinate for a couple of hours or overnight.
Pro Tip: Do not over blend your salsa. If you pulse it too much, it will turn into soup. Just a couple of pulses in a food processor will do the trick.
Tips for the Best Salsa
Yes, making salsa is simple. But who doesn’t love some good tips to make the process even easier and more tasty?
- Mind the spice. Use as many or as few jalapenos as you prefer. Note: Jalapenos with vertical lines on the outside indicate that the peppers have been aging for some time. The more lines, the spicier they are.
- Resist over blending. Only blend the salsa just until it’s incorporated. You want a nice, fine texture where you can still see all the colors of the ingredients (see the picture above for reference).
- Allow salsa to marinate. Letting your salsa marinate for a few hours in the refrigerator will yield the best flavors. Don’t skip this step!
- Pick the right canned tomatoes. Petite diced is the best cut for this recipe. Also, make sure you aren’t picking up a can with any seasoning. If there’s added salt, be mindful when adding any more into the mix.
Storing Fresh Homemade Salsa
- Refrigerating: Pour your salsa into an airtight container or Mason Jar and pop in the refrigerator for up to a week. The longer the salsa marinates in the refrigerator, the better it tastes.
- Freezing: Fresh tomatoes salsa does not freeze well because it has fresh vegetables which can turn mushy and watery when thawed. If you’re looking for a freezer-friendly salsa, try our Roasted Tomato Salsa.
Pro Tip: Airtight storage containers keep food fresh longer and look so organized in your fridge.
More Salsa Recipes
These salsa recipes are some of our favorite summer appetizers. Prepare to be wow-ed.
Easy Homemade Salsa Recipe
This easy restaurant-style salsa recipe is a game-changer. Fresh homemade salsa is perfect for taco night or munching with tortilla chips.
- 1 lb Roma tomatoes, halved or quartered
- 12 oz canned petite diced tomatoes, with their juice
- 1/2 cup white onion, chopped
- 1 jalapeno pepper, roughly chopped, seeded
- 1/3 cup fresh cilantro
- 2 cloves garlic, roughly chopped
- 1 Tbsp lime juice, from 1/2 fresh lime
- 1/2 tsp chili powder
- 1 tsp ground cumin
- 2 tsp salt, adjust to taste
Place all of the ingredients into a food processor or high-speed blender. Pulse in 2 second bursts until all ingredients are chopped and combined. Note: Don’t over blend your salsa. You want a fine texture, but not a puree.
Leave salsa covered and refrigerated for a couple of hours before you are ready to serve. This will bring all the flavors together.