Restaurant-Style Salsa

Introduction: Restaurant-Style Salsa

About: I am a wife and a mother of two. I love reading, biking, kayaking and playing the recorder.

You will need:

1 28oz can whole peeled plum tomatoes

1 handful of cilantro -give or take depending on your preference for cilantro

2 jalapeño peppers

1/2 tsp salt

2 cloves of garlic

3/4 c diced onions

1/2 tsp ground cumin

4 tbsp lime juice

Step 1: Jalapeño Business

Cut the stem off of the jalapeños, then slice them length-wise in half.

I remove the inside of the peppers because I don't like extra spicy salsa, but if you do, just dice the whole pepper into pieces.

Step 2: How to Prep the Garlic

Remove the outer layers of the garlic until you get to the cloves.

Then remove two of the cloves.

The easiest way to remove the skin off the cloves is to lay flat a large blade of a knife on top of the clove and with the palm of your hand, smack it. The skin just peels away.

After the skin has been removed from the clove, cut into small pieces.

Step 3: Now the Onion

Cut the onion into a grid pattern so you can dice it.

Step 4: Lime Time

Cut the limes in half and use a lemon (I mean LIME) juicer. I used two limes for this recipe which was just a tad over 4 tbsp, but still fine.

Step 5: Blending

Using the pulse setting on the blender, mix all of the ingredients except the cilantro.

Step 6: Cilantro- Yum!

Now add the cilantro to the blender and mix that on the pulse setting as well.

Step 7: Enjoy!

This salsa is so easy to make and comes together in a matter of minutes.

This recipe does make quite a bit of salsa, so if you have to bring something to a potluck- I suggest you make this.

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    13 Discussions

    I have a tomato garden, and I am always trying to find recipes to use up my tomatoes, this is perfect!

    2 replies

    If you use fresh tomatoes, I recommend blanching them and removing the seeds before adding them.

    My boys and I made this over the weekend. Great taste and not too spicy, my boys loved it. I just shared the recipe with a friend. Thanks!!

    1 reply

    Very nice! This is basically how I've been making salsa for years. This basic recipe can be change slightly in any direction for wonderful variants. One of the variants we enjoy is adding a some Cayenne for a hotter mix. Also, although it takes some time, we will roast the veggies (also when using fresh tomatoes too) for a more "earthy" flavor when wanted. Plus, roasted garlic and Jalapenos makes the whole house smell yummy! Thanks for sharing.

    I particularly like adding tiny diced bits of fresh celery, leaves and all. Celery makes anything better. I've even been known to add grated bits of fresh carrots, but don't tell my kids! Like spaghetti sauce, meatloaf, salad, etc., one's personal recipe is very accepting of family preferences. This salsa recipe looks awesome, though, and we'll definitely try it. Thanks! Looks as if it could win blue ribbons at the state fair!

    make it with mostly fresh tomato and you would have me, this way is just meh, Fresh is awesome, canned jesy meh.

    But as 99% of Amerricans would like this as is, this is a sure bet for any party!! A shot of red wine vinegar would be helpful as well!

    1 reply

    Thought you might like to know that Restaurante Rancho de Chimayo has always used Angelo Mia crushed canned tomatoes in their salsa, and recommends this, as the quality is always consistant. For Pico de Gallo, of course, you want the best fresh tomatoes you can get. Check out the Rancho de Chimayo cookbook, it is the definitive book for Northern New Mexican cuisine, IMO!


    1 year ago

    My wife makes salsa from all the ingredients out of our garden every year and we have found the more different kinds of tomatoes you put in it the better it tastes. We use red, yellow, orange, and sometimes even purple tomatoes. Also, tomatillos will add a little different taste that's good too.

    Nice presentation. My sons and I will probably step up the hotness, but this is a great place to start. Thanx for sharing.