Learn how to make a restaurant-style salsa in under 10 minutes using simple pantry ingredients. This fresh, flavorful salsa blends canned tomatoes with bright, fresh elements for a dip that rivals your favorite restaurant version.
I love Mexican food, and making condiments from scratch brings every dish to life. When summer tomatoes are abundant I often make pico de gallo, but this restaurant-style salsa is my go-to when tomatoes aren’t at their peak or when I want something quicker that still tastes restaurant-fresh.
This salsa relies on canned tomatoes, which are packed at peak ripeness and provide consistent flavor year-round. Add a few fresh ingredients and a quick pulse in a blender or food processor, and you’ll have a bright, versatile salsa in minutes.
Why you’ll love this recipe:
- Ready in about 10 minutes using a blender or food processor.
- Uses just a handful of ingredients—simple and pantry-friendly.
- Made with canned tomatoes for consistent flavor any time of year.
- Customizable spice and herb levels to suit your tastes.
- Perfect as a dip or a topping for tacos, enchiladas, grilled meats and more.
Recipe ingredients
Ingredient notes
- Diced tomatoes: Fire-roasted diced tomatoes add more depth, but regular diced, crushed, or whole peeled tomatoes (chopped) will all work. If you use diced tomatoes with green chilies, you can skip the fresh jalapeño.
- Onion and garlic: Fresh onion and garlic are essential. Use yellow or red onion, or substitute green onions if preferred.
- Jalapeño: Adjust the amount and include seeds for extra heat. Serrano, anaheim, hatch, or poblano peppers can be substituted; pickled jalapeños or canned diced chilies work in a pinch.
- Cilantro: Fresh cilantro gives salsa its signature brightness. If you don’t like cilantro, replace it with 3–4 large green onions—the green tops add fresh flavor.
- Lime juice: Fresh lime juice brightens and balances the salsa.
- Salt: Start with about 1/2 teaspoon and adjust to taste to enhance overall flavor.
How to make restaurant salsa
This is one of the fastest homemade salsas you can make. Canned tomatoes supply body and sweetness while fresh aromatics keep the salsa bright.
Pro tip: Use canned diced tomatoes with green chilies to simplify the ingredient list—just check the heat level.
Basic method:
- Combine the canned tomatoes (undrained), chopped onion, minced garlic, jalapeño, cilantro, lime juice and salt in a food processor or blender.
- Pulse until you reach your desired consistency. Taste and adjust salt, lime or heat as needed.
FAQs
Restaurant-style salsa is typically made with canned tomatoes and blended to a smoother texture. Pico de gallo uses fresh tomatoes chopped into a chunky salsa with a brighter, fresher tomato bite.
How do you make salsa with canned tomatoes?
Combine canned tomatoes with onion, jalapeño, cilantro, garlic, lime juice and salt in a blender or food processor and pulse until smooth or slightly chunky, depending on preference.
Can I freeze this salsa?
Yes. Homemade salsa freezes well for up to 3 months. Thaw in the refrigerator and stir before serving.
Serving suggestions
This versatile salsa pairs well with many dishes:
- Serve as an appetizer with chips and a side of guacamole.
- Use as a base or topping for baked salsa chicken.
- Add to tacos, burritos, enchiladas, or carnitas for fresh flavor.
- Mix into shredded chicken or pulled pork and serve over rice and beans.
- Spoon over grilled fish, scrambled eggs, or grilled meats for a bright finish.
Recipe notes
- Pro tip: If you use diced tomatoes with added green chilies, omit the jalapeño and adjust for heat.
- Fire-roasted diced tomatoes add smoky depth, but plain diced or crushed tomatoes also work.
- Swap the jalapeño for serrano, hatch, anaheim or poblano peppers as desired; pickled jalapeños or canned green chilies are fine substitutes.
- If you dislike cilantro, replace it with green onion tops to add fresh herb flavor.
- Store salsa in the refrigerator for up to 5 days or freeze for up to 3 months.
More salsa recipes you’ll love:
- Cherry tomato salsa
- Corn salsa
- Mango salsa
- Pineapple salsa
- Tomatillo salsa
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so I can see what you made.
Restaurant Style Salsa Recipe
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Equipment
-
Kitchen Aid 7 cup Food Processor
Ingredients
- 30 ounces fire roasted diced tomatoes (2 x 15 oz cans), undrained
- 1/2 white onion, chopped
- 2 large cloves garlic, minced
- 1 large jalapeño, seeded and chopped (adjust for heat)
- 1/2 cup cilantro leaves
- Juice of 1 lime (about 2 tablespoons)
- 1/2 teaspoon salt, or to taste
Instructions
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Place the diced tomatoes (undrained), chopped onion, minced garlic, jalapeño, cilantro, lime juice and salt into the bowl of a food processor or blender.
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Pulse until the salsa reaches your preferred consistency. Taste and adjust salt, lime, or heat as needed. Serve immediately or chill for a few hours to let flavors meld.
Notes
- Quick option: Use diced tomatoes with green chilies and omit fresh jalapeño; check spice level first.
- Fire-roasted tomatoes add smoky flavor; plain diced, crushed, or whole tomatoes (chopped) all work.
- Try different chilies (serrano, hatch, anaheim, poblano) to vary heat and flavor. Pickled jalapeños or canned green chilies are acceptable substitutes.
- If you dislike cilantro, use the green tops of 3–4 large green onions for fresh herb character.
- Store refrigerated for up to 5 days or freeze for up to 3 months.
Nutrition
Calories: 32kcal,
Carbs: 7 g,
Protein: 1 g,
Sodium: 310 mg
Nutrition is estimated and intended as a guideline.
Tag @flavorthemoments on social media so I can see your results.