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Mexican restaurant style salsa with corn chips for dipping

Essential Mexican Restaurant Style Salsa

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.
Cuisine American/Mexican
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 8
Calories 13kcal


  • 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.


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.


Calories: 13kcal | Carbohydrates: 3g | Sodium: 148mg | Potassium: 25mg | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 3.5mg | Calcium: 3mg | Iron: 0.1mg