Restaurant Style Salsa

The absolute best restaurant style salsa that’s made in the blender in less than 10 minutes! Easy, authentic, and full of Mexican flavor. 

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Mexican Restaurant Salsa Recipe

Fresh homemade salsa is sort of my weakness. Living in Arizona, I’ve tried my fair share, and this is the best one I’ve found yet. I got this restaurant salsa recipe from my friend (who found it in the Pioneer Woman Cookbook) and have tweaked it over the years until it was just right. We make it at least once a month in rotation with my copycat Chili’s salsa and salsa verde.

The secret is canned tomatoes. They give you that smooth, bold flavor you get at a Mexican restaurant, and they work better than fresh every single time.

All you need are a few pantry staples: canned tomatoes, onions, cilantro, garlic, salt, and fresh lime juice. Toss everything in the blender, pulse a few times, and you’re done in under 10 minutes. Make sure you have plenty of homemade tortilla chips ready. You have been warned.

Ingredient Notes

Find the full printable recipe with specific measurements below.

• Tomatoes: You will need both whole tomatoes drained and a can of Rotel diced tomatoes with green chiles.
• Onion: Slice and chop the onions into small pieces. You can use either a white onion or a yellow onion.
• Cilantro: For the best Mexican restaurant style salsa the key ingredient is cilantro!
• Lime juice: Freshly squeezed lime juice gives this salsa a zesty taste.
• Garlic: Minced garlic is perfect for most recipes. This homemade salsa needs garlic for the earthy flavor.
• Cumin: Ground cumin is the finishing touch for the restaurant salsa.
• Salt: Kosher salt is a thicker salt that adds texture and balances the flavors.
• Sugar: This sweetness is optional and adds that sweet taste to tomatoes and balances out the acidity from the tomatoes.

How to Make Mexican Restaurant Style Salsa

This easy blender salsa comes together in a few simple steps! Place everything in and blend until smooth. It is the perfect flavor and texture every time.

• Blend. Combine all of the ingredients in a blender or food processor.
• Consistency. Pulse a few times until you get a nice consistency. Make it chunky or smooth depending on your preference! Taste, and add more spice as needed.
• Refrigerate. Place the salsa in the refrigerator for at least an hour before serving to help marinate the flavors. Serve with tortilla chips or on top of your favorite Mexican dish.

Tips for the Best Restaurant Salsa

• Tomatoes. Whole canned tomatoes give the salsa an amazing texture. They aren’t too liquid and have great flavor. Feel free to use fresh tomatoes when they are in season. Make sure they’re ripe, with a vibrant red color and sweet smell. I would probably use 10 to 12 red tomatoes, peeled (or about 2 pounds).
• Consistency. If you like a thicker salsa, I’d recommend draining the juice from the can of whole tomatoes. You can add the juice in if you prefer it thinner.
• Sugar. It may sound strange, but adding a small pinch of sugar really does make a difference in flavor. The sweetness helps balance out the acidity of the tomatoes.
• Blend, don’t stir. Pulse the ingredients in a blender for that smooth, restaurant-style consistency. It only takes a few pulses to bring everything together.
• Let chill. After blending the salsa, let it chill in the refrigerator for at least an hour. The longer it chills, the more flavor it will have.

Flavor Modifications

• Spice. Add a jalapeño for heat. Use half for mild, the whole pepper for more kick. The seeds crank up the heat, so add them carefully. You can also swap in hot Rotel instead of mild.
• Garlic. Add a few extra cloves if you love garlic.
• Lime. Squeeze in more lime juice for extra tang.
• Sugar. A small pinch balances the acidity of the tomatoes. Optional but worth it.
• Cumin and spices. Cumin is easy to go heavy on and it works well here. A little cayenne or paprika is good too.

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