Mexican Restaurant-Style Salsa is a cinch to make. In less than fifteen minutes you’ll be dipping those happy chips into a fresh tasting, flavorful bowl of tomato salsa that tastes just like it came from your favorite Mexican Restaurant.

Homemade Mexican Restaurant Style Salsa with lime and cilantro

That All Important Fresh Flavor Factor:

This is so different than jarred salsas is many ways. Even though it’s made with canned tomato products, it tastes surprisingly fresh. You can clearly taste the lime, cilantro, onion and tomatoes. And it so easy to make, It’s not as chunky and it has a nice warm heat in the flavor. The ingredients blend into a very dip-able salsa recipe.

The Easy Peasy Part:

I have a 14 Cup Cuisinart Food Processor that easily holds all of the ingredients for this salsa. Just a rough chop for the vegetables and pouring in the rest of the ingredients, all you need is about twelve good pulses and you’re done. If you have a smaller food processor you might need to make this in two batches.

making restaurant style salsa in a food processor with canned tomatoes and rotel tomatoes

And isn’t homemade a weakness for all of us? It’s so satisfying to having a nice big jar in the fridge that bears no big label hiding the bright beautiful red sauce and informing you of all those odd preservatives for that crazy long shelf life. And speaking of shelf life, this homemade salsa will keep nicely in the fridge for a couple of weeks, if it lasts that long. It makes about four cups.

A mason storage jar for Mexican Restaurant Style Salsa

And it’s not just for chip dipping. This is good on beef tacos, burritos, tostadas and scrambled eggs.

The fresh heat flavor comes from a fresh jalapeno pepper. I remove the seeds and the veins for a milder heat. If you’re one of those who loves a burn baby burn salsa, add more jalapeno or leave the seeds and veins in.

Mexican restaurant style salsa with corn chips for dipping

That All Important Secret Ingredient – Let’s Talk Vinegar:

My little secret ingredient for this salsa recipe, is my favorite secret ingredient. Vinegar. Magical vinegar can brighten, balance and sharpen your food. Culinary school confirmed my love of the use of vinegar and that it’s as important to a cook as salt and pepper. It steps in to rescue and tame many flavors that want to bite back. Cider, wine, sherry, balsamic, distilled should be a staple in your pantry. It somehow allows you to taste more flavors. Want those taste buds enhanced? Just add a teaspoon of vinegar.

I also use a single ground chile New Mexico Chile Powder for this recipe. Ancho Chile Powder will also work fine for this. I’m not sure how a Chili Seasoning blend used for chili soup would work, I’ve not tried it. and keep in mind it more than likely already contains cumin since it’s a blend.

There’s really no more convincing needed, let’s take a look.

Recipe for Mexican Restaurant Style Salsa

I hope you give this Mexican Restaurant Salsa recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

And if you have a favorite salsa recipe using canned tomatoes, let me know, I’d love to give it a try.

More Salsa Recipes

Roasted Tomatillo Salsa
Fresh Homemade Salsa Recipe for Canning
Peach Salsa
Chipotle Black Bean Corn Salsa