5 Minute Restaurant Style Salsa

Make your own restaurant style salsa with only a few ingredients and just 5 minutes! Quick, easy and so delicious!

We started making this salsa years ago when we were in college. It’s not your typical salsa. Instead of using vine ripe tomatoes it uses canned ones. ? I know. What?! Hear me out. Fresh tomatoes are ideal, however, sometimes you just need something different, and sometimes you forget to buy them at the store and don’t feel like dragging everyone on a 30 minute trip to get TOMATOES. We always have a few cans of petite diced tomatoes and fire roasted tomatoes in our pantry for soup and pasta so I never have to worry about going salsaless (not a word) on taco night.

This is the perfect salsa to make for game day or any other gathering because it makes a huge batch. It’s practically effortless too. You’ll need a cutting board, knife, can opener, some measuring spoons, and food processor. If you don’t own a food processor you can use a blender, it just won’t have the same texture.

Toss everything into the food processor and pulse away. I’d suggest using the pulse button vs. the on button to control the texture of the salsa. I prefer a slightly chunkier salsa so I only pulse the ingredients about 15-20 times. If you want a smoother salsa you can leave it running for a good 20 seconds.

Make sure to season your salsa to taste before you serve it. The amount of sodium in the tomatoes and chiles will vary depending on the brand and if it’s a low-sodium product. Make sure to grab a big bag of chips, because you’ll be dipping them in this salsa all night long!

5 Minute Restaurant Style Salsa Recipe

A few ingredients and five minutes is all it takes to make the 5 Minute Restaurant Style Salsa Recipe—perfect for picnics, cookouts, or patio lunches.

5 from 11 votes

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Course: Appetizer, Snack

Cuisine: Mexican

Diet: Gluten Free, Dairy Free, Vegan, Vegetarian

Prep Time: 5 minutes mins

Total Time: 5 minutes mins

Servings: 4 servings

Calories: 101kcal

Author: Andrea

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Ingredients

• ▢ 1 (14) oz can fire roasted tomatoes
• ▢ 1 (14) oz can diced tomatoes
• ▢ 1 (4) oz diced green chiles
• ▢ 1 c. diced yellow onion
• ▢ 1 c. cilantro - packed
• ▢ 3 cloves garlic - minced
• ▢ 1 jalapeño - diced
• ▢ Juice of 1 lime
• ▢ 1 tsp. kosher sea salt
• ▢ 1 tsp. granulated sugar
• ▢ 1/2 tsp. cumin
• ▢ 1/4 tsp. coriander
• ▢ 1/4 tsp. ground black pepper
• ▢ 1/4. tsp. garlic powder

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Instructions

• In the bowl of a large food processor, combine all the ingredients.
• Pulse until the desired consistency is reached, then season with salt to taste.

NOTES

STORE this homemade salsa in an airtight container or sealed glass jar in the refrigerator, where it stays fresh for 5-7 days. The flavor actually improves after a few hours as the ingredients blend together, making it a great make-ahead option.

For longer storage, FREEZE it in freezer-safe containers or resealable bags for up to 2 months. Let it thaw in the refrigerator overnight before serving. The texture may change slightly after freezing, but a quick stir or blend will bring it back. Serve cold or at room temperature.

Nutrition

Serving: 1serving | Calories: 101kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 965mg | Potassium: 675mg | Fiber: 6g | Sugar: 9g | Vitamin A: 4634IU | Vitamin C: 49mg | Calcium: 145mg | Iron: 4mg