This Mexican Restaurant Salsa Recipe is a cinch to make. In less than fifteen minutes you’ll be dipping those chips into a fresh tasting, flavorful bowl of tomato salsa that tastes just like it came from your favorite Mexican Restaurant.
That All Important Fresh Flavor Factor:
This is so different than jarred salsas in so 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. This restaurant salsa recipe is a must have, must make.
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.
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.
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.
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.
Mexican Restaurant Salsa Recipe
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
And if you love Mexican food as much as we do, don’t miss my Mexican Food Category. You’ll find lots of South of The Border recipes including the most popular for my award winning Hatch Green Chili with Pork.
Essential Mexican Restaurant Style Salsa
- 2 10 ounce Cans diced tomatoes and green chiles such as Rotel Original, partially drained
- 1 15 ounce Can diced tomatoes drained
- 1/2 cup fresh cilantro leaves or more to taste
- 1 medium onion rough chopped
- 1 clove garlic rough chpped
- 1 whole jalapeno stem, seeds and veins removed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon New Mexico Red Chile Powder or Ancho will work well
- 1/4 teaspoon Mexican oregano
- 1 Tablespoon sugar
- Juice of 1/2 fresh lime
- 1 Tablespoon cider vinegar
- Combine all ingredients in the bowl of a 14-cup food processor, If you have a smaller food processor, you can process the ingredients in batches and then mix everything together in a large mixing bowl.
- Pulse until you get the salsa to the consistency you’d like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
- Refrigerate the salsa for at least an hour before serving.
Mexican Restaurant Salsa Recipe … it’s what’s for dipping chips.