Restaurant style salsa is as easy as layering all your ingredients into a blender or food processor and blitzing to dippable perfection, all in under 10 minutes total!
Why this recipe works
I usually make homemade salsa using fresh tomatoes, even better when they are straight from the garden. However, in the colder months, there’s no garden to pick fresh tomatoes from and the tomatoes available from the grocery store are not always up to par. So I decided to use canned tomatoes, the ingredients I usually use in my salsa fresca, and my food processor. Boy am I glad I did!
It’s super simple to throw together and always a hit at gatherings. Layer the ingredients and run them through your food processor. That’s all! This is one of the easiest food processor recipes you will ever make.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
TOMATO – I prefer the flavor of Hunts Fire Roasted for my canned tomatoes. You can use whatever brand you like or use your own homemade canned tomatoes. Rotel tomatoes with green chiles (omit the additional green chiles called for in the recipe card if so) would be a nice substitute.
How to Make Restaurant Style Salsa
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Layer ingredients in the food processor in the order they are listed.
- Pulse a few times to get the ingredients mixed together. You can continue using the pulse feature if you like your salsa a little chunky. I process mine for about 30-45 seconds or until it looks fairly smooth with small chunks.
Frequently Asked Questions & Expert Tips
Yes, absolutely. The blender will do the trick just fine for this salsa.
This salsa will keep well when sealed in an air-tight container in the refrigerator for up to 4 days.
A good rule of thumb when using canned tomatoes or anything pre-canned – is to not recan it again. If you would like to can this recipe, your best bet is to go the traditional route and blend up your own fresh tomatoes and green chiles. My salsa fresca recipe uses fresh tomatoes and virtually the same ingredients as this salsa. You can blend/food process it all together and can it as you wish.
This salsa is on the milder side. If you would like to add more spice, feel free to add in a freshly chopped jalapeno, leaving some of the rib and seeds intact.
Serving Suggestions
When isn’t a good time for restaurant style salsa? Serve at potlucks, football parties, cookouts, or bring as an appetizer for game nights. Serve with tortilla chips, layered into burritos, drizzled over tacos, enchiladas, walking tacos, or nachos.
More Salsa Recipes
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Restaurant Style Salsa
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 14 ounce canned tomatoes 1 can whole or chopped
- 4 ounce green chiles 1 can
- 3 teaspoons garlic minced
- 5 green onions coarsely chopped
- 1 handful fresh cilantro coarsely chopped, about 1/2 cup or to taste
- garlic salt to taste
- freshly ground black pepper 4 or 5 turns or to taste
- ¼ teaspoon red pepper flakes
Things You’ll Need
- Food processor or blender
Before You Begin
- This recipe will make roughly 2 cups of salsa. Double the recipe for a larger crowd.
- Store in an air-tight container kept in the refrigerator for up to 4 days. I like to keep mine in a mason jar.
- This salsa is on the milder side. If you would like to add more spice, feel free to add in a freshly chopped jalapeno, leaving some of the rib and seeds intact or simply add extra red pepper flakes.
Instructions
- Layer ingredients in the food processor in the order they are listed.
- Pulse a few times to get the ingredients mixed together. You can continue using the pulse feature if you like your salsa a little chunky. I process mine for about 30-45 seconds or until it looks good.
Nutrition
This post originally appeared here on Jan 13, 2011 and has since been updated with new photos and expert tips.
Amanda Davis
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sunshine23 says
Can you use dried cilantro? Thank you!
Barbara @ Modern Comfort Food says
Such a smart, delicious recipe, Amanda, and it's going straight to my printer. My gardening season is on now, and I have plenty of fresh tomatoes, peppers, and cilantro to pick. But come summer, when my garden is fallow, I'll be giving this excellent recipe a real workout. Love it!
dadá says
Ummm, delicious!
dadá flavours
marla says
I am in the dire need of a great salsa recipe – think I just found a great one :) simple with those canned tomatoes!
Culinary Cory says
Is it sad that I've never really thought about using can tomatoes for salsa in the wintertime? I've totally bookmarked this and will be making it very soon!
Megan says
I feel as fiesta coming on! Perfect snack food too! :)
Fight the Fat Foodie says
Isn't it wonderful when something so simple is so loved!
Nutmeg Nanny says
This looks great! I love salsa and I love it even more when it's homemade :)
Tiffiny Felix says
I love to use canned tomatoes to make salsa–it makes it easy to have ingredients on hand :) Your salsa looks delicious :)
Katrina says
We used canned tomatoes more often than fresh ones, probably because I like a pulverized, non-chunky salsa. I usually put a whole, fresh jalapeno in ours and my husband still never thinks it's hot enough, but that's about as far as I can go. Good lookin' salsa, Amanda!
Maria says
Homemade salsa is the best. I can't wait to try your recipe!
Cajun Chef Ryan says
Great salsa recipe, very similar to how I make mine it the processor. The fresh cilantro is key!
Rachel says
We LOVE homemade salsa…can't wait to try this! My husband is trying to watch what he eats, so this would be a perfect snack!
cookies and cups says
I LOVE homemade salsa and I have never thought to use canned tomatoes…what is wrong with me?!
Thank you for bringing me out of my winter fog :)
Marie says
What a fab idea Amanda. It's nice to know that we can still make some salsa, even when the fresh tomatoes are not at their best! xx
Frieda says
You're right, fresh salsa is the best, but canned will do in a quick pinch! I've used stewed tomatoes, added an Anaheim pepper, half of an onion, cilantro, garlic, and pulse it up. Throw in a Roma tomato and it will "freshen" the salsa right up!
http://tinyurl.com/4p2gmm5
Fallon says
I love this salsa. My girlfriend makes it and adds her own touch with bell peppers. It tastes so good, who would think it is canned tomatoes?
Cookin' Canuck says
We're the same way with salsa – once we start eating it, we just can't stop. This salsa looks so easy & tasty!
Suzanne says
Love that you used my favorite veggie – GREEN CHILE! I have a freezer full! I'll have to be making this one. Never met a salsa I didn't LOVE!
Love and Stumbled. :)
Elle says
Great way to have a taste of summer when it's so cold outside! I've done this in a pinch, too–and it's so good–especially when you've got a craving.