Restaurant-style Salsa

This is a great salsa that you can make easily at home. It will rival your favorite restaurant salsa. You’ll be a genius. 

Nope, you’re not crazy and neither am I and neither is the internet…this time. You have already seen this post, sort of. This is the same salsa that appears in Savory Baked Salsa Cheesecake. It needed it’s own page, so I built one for it here. I’m a builder. I married Bob. Bob the Builder.

Not really. I married John. He’s a computer guy. He’s smart. He can code all sorts of wondrous things, but not blogs. 🙁 That’s okay because he can do many, many other things. He thinks I’m funny and laughs at my jokes. It takes a good man to be married to me and still be able to laugh at my jokes. A good, good man.

So, that’s why this salsa gets its own page–because I’m a builder and John laughs at my jokes. And eats my homemade salsa. He eats pretty much everything I make, except for some fish I made during our second year of marriage. Yep. He still talks about that one. Memorable. It wasn’t my fault. Really. It would have been rockin’, though, if it had had some of this salsa to go on it. We could have made fish tacos and put this salsa on them and instead of that meal being a hiss and a byword for the past 30 years, it would have been a glorious, fantastical memory. All we needed was this salsa.

This Restaurant-Style Salsa comes together really fast. It starts with fire-roasted canned tomatoes. Then, you just do a little chopping, throw everything together and let it sit for a couple of hours in the refrigerator. That chill time is important so that the flavors can meld. Serve it with tortilla chips and you are good to go, you party animal you.

Print Recipe

Restaurant-style Salsa

This is a great salsa that you can make easily at home. It will rival your favorite restaurant salsa. You'll be a genius. Please note: Total Time reflects prep time and refrigeration time.

Prep Time15 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 15 minutes mins

Servings: 0

Author: Terri @ that's some good cookin'

Ingredients

• 1 14.5 ounce can diced fire-roasted tomatoes, undrained
• 1/4 cup finely chopped onion
• 1 jalapeno pepper, minced (remove seeds and membranes to reduce heat level if desired)
• 2 teaspoons minced garlic
• 2 tablespoons chopped cilantro
• 2 tablespoons fresh lime juice
• 1 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground black pepper

Instructions

• Put the tomatoes with the juice in a food processor and pulse 5 or 6 times to break up chunks. Add the onion, jalapeno and garlic. Pulse until salsa is at desired consistency.
• Add the cilantro, lime juice, salt, cumin and black pepper. Pulse 2 or 3 times to combine.
• Put in airtight, covered container and refrigerate for at least 2 hours. May be chilled overnight.

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