This restaurant style salsa is seriously the best! Made with fire-roasted tomatoes, it's super easy to put together and jam-packed with flavor without being overly spicy. Perfect to add to tacos, salads, eggs or simply eaten with chips, once you've tried this delicious fire-roasted salsa recipe, you'll want to make it again and again!
Why This Recipe Works
- Inspired by a local restaurant in San Diego, we perfected this restaurant style salsa recipe and it's seriously so delicious! It's super flavorful, tangy, has just the right amount of heat, and more importantly doesn't taste like marinara sauce like some salsas sometimes do (which I personally don't like). When the restaurant sadly closed down, the 1st thing I wanted to do was recreate the salsa! We tested it again and again, until we found the perfect balance of flavor, heat, and texture. It's 100% my favorite salsa, and I make batches of it multiple times a month.
- It's very versatile! Use it on tacos, quesadillas, salads, omelettes or scrambled eggs or simply eat it with tortilla chips. It'll add that extra punch of flavor you didn't know you needed!
- Salsa is low-calorie and adds an immense amount of flavor to dishes. It's such a great condiment to have on hand to take simple meals to the next level. It's super-low in calories, low-carb and low-fat, and fits into pretty much every diet or dietary restrictions.
How To Make Restaurant Style Salsa
- This salsa is super easy to make, it doesn't require any cooking at all, and all the ingredients get blended in a food processor.
- You'll need a 14.5 ounces can of fire-roasted tomatoes and a 4 ounces can of green chiles. Some cans of fire-roasted tomatoes come with chiles already in it, but still add the extra can if the one you get does, it's even better!
- The other ingredients are white onion, garlic, jalapeño, fresh cilantro, lime and a little salt and black pepper. All the ingredients go together into the food processor which you'll pulse until your preferred consistency.
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Tips And FAQs
- The jalapeño is where the heat will come from. The seeds and membrane have most of the spice, and while I mostly deseed the jalapeño in this restaurant style salsa recipe to keep it mild to medium, if you prefer more heat, keep all the jalapeño seeds!
- Store the salsa in an airtight container refrigerated for up to 7 days. I highly recommend using a glass container over plastic for salsas due the acidity of the lime, which can permanently ruin plastic containers.
- If you don't want your salsa to taste like marinara sauce, you really must use fire-roasted tomatoes. Doesn't matter if they're diced, whole or crushed since they'll get blended with the rest of the ingredients.
- If you think your salsa turned out a bit too thick, you can add a couple tablespoons of water and mix it in. Add one spoon at a time and more as needed.
Restaurant Style Salsa
- food processor
- Airtight glass container
- 1 14.5 ounces fire-roasted tomatoes can with or without green chiles added
- 1 4 ounces green chiles can mild or medium
- ½ white onion
- 2 garlic cloves
- ½ cup cilantro
- ½ lime juiced, about 1 tablespoon
- ½ teaspoon salt more or less to taste
- ¼ teaspoon black pepper more or less to taste
- Peel and chop onion roughly and remove stem and some seeds of jalapeño. Remove most if you prefer a milder salsa or keep most seeds if you prefer more heat. Peel garlic cloves.
- Open cans of fire-roasted tomatoes and green chiles and add to food processor. Then add rest of the ingredients: onion, jalapeño, cilantro, salt, pepper and lime juice.
- Pulse food processor to get everything chopped but still a little chunky for perfect restaurant style fire-roasted salsa consistency and transfer to glass container. Store in fridge.