Name: Restaurant Style Salsa
Prep time: 5 min
Total time: 5 min
Ingredients: 28 ounces whole tomatoes (with the liquid, large can); 1 whole onion (roughly chopped); 3 cloves garlic (smashed and peeled); 1 jalapeno with the seeds and membranes removed (roughly chopped); 1 bunch of cilantro leaves (about 3/4 of a cup)

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This Restaurant Style Salsa is insanely delicious and only takes minutes to make. Thick and bursting with flavor it’s everything a salsa should be.

We love tex-mex in our house, so it should come as no surprise that we take our salsa very seriously. It’s hard to find a jarred salsa we like, and while fresh salsa is amazing, we don’t always have delicious ripe tomatoes in our local store during the winter. This easy restaurant style salsa is the perfect solution!

Andy actually prefers this restaurant style salsa over fresh salsa, he likes the thick, smooth texture…and that it’s like what you’d find in a restaurant! I love that it still tastes fresh, even though it’s made with a can of whole tomatoes.

I have tried to get this same flavor a number of ways: cooking down fresh tomatoes, cooking down part of the salsa, straining fresh tomatoes…I could go on. Not only is a can of whole tomatoes easier, it gives that perfect thick texture I was looking for in a restaurant style salsa.

I actually tried developing this recipe with the aforementioned methods last summer but to no avail. Then I saw The Pioneer Woman’s version of fresh salsa on one of her shows and I knew I had to try the canned tomato method! As usual, it was amazing. I didn’t add any salt to my salsa since we usually eat it with salted chips I didn’t want things to taste overly salty.

She uses fresh lime juice in her salsa, which would be an amazing addition. Since we don’t eat the whole batch at once and I end up storing it in the fridge or freezer, I’ll add a little more cilantro and some lime juice right before serving so the freshness of those flavors is preserved.

As always, customize the heat to your preference. I would say this has a mild to medium spice if you wanted more try leaving the seeds and membranes of the jalapeno in and then adjust from there. My jalapeno in the video looks a little wilted because it’s actually one from my garden that I stored in the freezer and then let thaw out. They store great that way but do end up a little mushy so I use them in dishes where appearance isn’t going to matter. Ha!

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I think if I had an eternal supply of this stuff in my fridge, Andy’s life would be complete 🙂 . Looking for the perfect dinner to serve with chips and salsa? Check out my beef enchiladas, they are easy and amazing!

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5 from 1 vote