Mmmm fresh salsa! I LOVE fresh salsa! I have been making it since I was probably 10 years old, so I have had some time to perfect this recipe. Just be sure if you don’t like hot foods to use peppers accordingly or omit them. This is also wonderful served with homemade chips if you have the time to make them. Enjoy this simple and delicious recipe!
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Restaurant Style Salsa
Yield: About 5 cups
Ingredients
- 6 ripe Roma tomatoes (about 1 1/4 lbs), halved
- 1 (14.5 oz) can petite diced tomatoes with green chilis, undrained
- 2 green onions
- 1/3 cup chopped red onion
- 1 jalapeno pepper , sliced into 5 pieces, stem removed*
- 1/3 cup fresh cilantro (about a handful)
- 1 large clove garlic , sliced
- 2 Tbsp fresh lime juice (from 1 large lime)
- 1/2 tsp chili powder
- 1/4 tsp ground cumin
- 1/2 tsp granulated sugar
- Salt and pepper to taste
- Optional: for a thinner salsa you can add in a bit of tomato juice
Instructions
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Combine all ingredients in a food processor and chop until all ingredients are finely chopped. Alternately, if you don't have a food processor finely chop veggies then pour into a mixing bowl, add canned tomatos, lime juice, chili powder, cumin and season with salt and pepper to taste and stir. Serve with tortilla chips. Store in refrigerator up to 1 week.
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*Remove seeds for less heat or omit pepper if you don't like spicy foods
Sarah @ The Feed: Hi got to you via foodgawker! We are a new community driven food blog – we would love to see some posts by you! Check up out at feedintothefeed.com and consider submitting your work! November 17, 2011 at 1:32pm
Joe and Breana: Just made this to go along with the slow cooked beef tacos on your site. The salsa was so easy, and it tastes fabulous! I can’t wait to try the tacos tonight! Thank you for sharing! January 11, 2012 at 10:47am
Gina Porter: Hands down best salsa ever!!! February 3, 2013 at 4:13pm
Jaclyn: Gina – I was so excited to see a comment from you!! Thanks so much, I’m so glad you liked the salsa! February 4, 2013 at 8:04pm
Kylie: Have just found your website, and living Down U,nder and missing good Mexican food…I can’t wait to see what this turns out like…the chicken is in the slow cooker as we speak and i am about to go raid the veggie patch for fresh tomatoes. Thanks for sharing…ps love your photos, they look fab. March 6, 2013 at 5:23pm
Jaclyn: Thanks Kylie! I hope you enjoyed! March 7, 2013 at 9:39am
Alison: Did u use a mini food processor or reg. size? January 14, 2014 at 4:10pm
Jaclyn: I use a regular size – I think mine is 7 cups. A mini would probably work but you’d have to do it in batches then mix it all together in a bowl. January 14, 2014 at 7:34pm
alana: thanks this salsa is 5 star!!! delish! Can you post your version of chicken quesidillas?!! THANK U SOOOO MUCH!:) February 11, 2014 at 1:32pm
Jaclyn: I’m so glad you liked this salsa Alana :)!! February 18, 2014 at 10:37pm
Jennifer: This is amazing salsa :) Dummy me made a double batch – one would have been plenty as it makes a TON :) I might not add the sugar next time and maybe I will drain my canned tomatoes but overall – FANTASTIC :) Thank you for sharing! June 18, 2014 at 12:25pm
Jaclyn: I’m so glad you liked it Jennifer! Thanks for your review! June 19, 2014 at 11:15pm
Jen: Question: do you think I could make this in a large batch and can it? July 2, 2014 at 7:45pm
Jaclyn: I’m not very familiar with canning so I can’t say for sure. I know there are a few rules like with the acidity and boiling time but I have no idea what they are, sorry! July 2, 2014 at 8:01pm
Jennifer: I bet you could – I would love to try it – is it the water bath or pressure canning method for tomatoes? I can’t recall – I have a ginormous pressure canner that can be used without the lid for water bath (that I have NEVER used!) so I’d definitely try it! July 3, 2014 at 3:38am
Ginny: I use the hot water bath for canning tomatoes, but really isnt necessary as tomatoes are very acidic. I wiuld think that would work for salsa too. August 10, 2014 at 6:50am
richelle: Could I can this salsa? Any alterations? I’m new to canning and have a tone of tomatoes…looking to make some good salsa. This looks yum!! September 15, 2014 at 8:35pm
Jaclyn: I’m not sure what the rules of canning are so I can’t say for sure, sorry! September 15, 2014 at 9:58pm
Amanda: The comments on this salsa recipe are good. I’m not sure I would make it this way though. Red onion should be replaced with white, since I thought your whole website is about authentic. September 18, 2014 at 3:54pm
Heather Jo: I made this last night without the canned tomatoes (I try to avoid BPA). It turned out okay, but do you think the tomato juice and chilis are an important component? Any suggestions in avoiding canned goods? December 4, 2014 at 11:43am
Jaclyn: I think some sort of liquid is necessary otherwise it would be more like a pico de gallo, if you have a juicer I think homemade tomato juice would work well. December 4, 2014 at 3:29pm
Tammy: This has a great flavor. I used peppers from a jar, instead of a jalapeno. We wanted it a little hotter, so I added some of the liquid from the peppers. May 30, 2015 at 9:37pm
Susan: I made this salsa this afternoon and it was delish! It was easy to make and ready to use on my burritos! Thanks for posting this recipe! February 20, 2015 at 3:30pm
Becca: You should rename this to “Better Than Restaurant Salsa”! I just made this and we can’t stop eating it. Fantastic!! March 14, 2015 at 12:46pm
Jaclyn: Ha :)! I’m so glad you liked it so much! March 15, 2015 at 1:12pm
Christy Q: Making this salsa tonight! Can’t wait :) June 12, 2015 at 3:08pm
Melissa H.: I just made this with the abundant supply of fresh tomatoes i Have and I’m wondering if you’ve tried to freeze it?? It’s soooooo delicious!! June 29, 2015 at 10:53am
Jaclyn: It’s not recommended to freeze salsa, you can can it but I’m not sure what all the rules are with that. August 12, 2015 at 5:30pm
Shannon: I have made two batches of this salsa recipe in the past week alone! My kids volunteer at several South Jersey farms and bring home lots of tomatoes each week! This recipe was by far my favorite ever!! Yummy!! Thanks for sharing! July 26, 2015 at 2:38pm
Shelby: This really is the best salsa ever. I’ve made it like a half dozen times now and each time everyone has commented on how much they loved it! September 6, 2015 at 11:01am
Stephanie Doolan: I was wondering do you peek the skin off the tomatoes? October 24, 2015 at 5:54am
Jaclyn: I don’t but you definitely can if you’d prefer. November 12, 2015 at 5:38pm
amy: very tasty! January 30, 2016 at 3:13pm
joy: i want to try this!..do you have a recipe for beef toppings for nachos?..i’m thinking that instead of pico de gallo, i’ll try this fresh salsa with beef toppings and cheese sauce..would this be possible?.. February 5, 2016 at 12:08am
jj: can i use this salsa instead of pico de gallo for nachos?..which is in top of beef and white cheese sauce…what do you think? February 17, 2016 at 12:07am
Jaclyn: I would say yes as long as you strain of some of the juices so it doesn’t make the chips soggy. I also would recommend doing a slightly chunkier salsa – just don’t pulse as long in a food processor. February 17, 2016 at 9:30am
Cara: Mmm! I didn’t have limes or red onion so I used 5 green onions. I added an extra jalapeño because one wasn’t enough for our taste and I added some chipotle powder for extra heat. Very good!! May 5, 2016 at 12:14pm
Lindsey: so delicious!!!! I am definitely saving this recipe. Best salsa I’ve ever made! July 21, 2016 at 2:36am
Denise: First time ever to make salsa, this was the best !
Thank you so much! September 12, 2016 at 8:06pm
Collette: Just made this salsa. It isn’t as thick as I would have liked. Its simmering on the stove. Any suggestions on how I could thicken it a litle October 1, 2016 at 2:40pm