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Restaurant Style Salsa

Restaurant Style Salsa

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  • Ready In

Anna Doyle Lundy

This is a salsa like you would get at a Mexican food restaurant, and is perfect with thin tortilla chips...

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 26 kcal
  • 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 414 mg
  • 17%

Based on a 2,000 calorie diet


  1. Place the canned tomatoes, onion, garlic, lime juice, and optional jalapenos into a blender. Cover, and blend until it reaches the desired consistency. Add cilantro and pulse until combined.
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Very easy and very good! I used a 14.5 oz. can of fire roasted tomatoes vs. the petite diced and added, 2 tsp. of cider vinegar, 1/2 tsp. of salt, and 1/2 tsp. of sugar. I must say that a bunch of fresh cilanto can be a bit subjective and in my opinion "overkill" so add it to suit your tastes. I only added a couple of Tbsp. chopped. I put everything into my mini food processor and let it go.... then put it in the fridge for a couple of hours to let the flavors blend and it went great with warm tortilla chips!


This is called a blended salsa, not a salsa fresca with chunks. Some places do serve this style of salsa as opposed to the fresher kind. My teenagers and their friends love this style of salsa. Personally, I added more heat with fresh jalapeno peppers (sometimes canned works in a pinch) instead of pickled, and increased the garlic. Made the family happy! Thanks for a nice, basic blended salsa recipe!


We like this...with conditions. Cilantro is a very overpowering flavor, and an entire bunch of it...way too much. Other than that, I think this could be a really great salsa.