There are not too many things that are as easy to make and as delicious to serve as Restaurant Style Salsa. It takes minutes to make and can be as mild or as hot as you choose. Once you’ve tasted this homemade salsa, you’ll never reach for the store bought kind again!
Ingredients for Restaurant Style Salsa
I used the following ingredients for this amazing appetizer: Canned whole tomatoes, Rotel diced tomatoes and green chilies, onions, fresh jalapeños, fresh garlic, fresh parsley, sugar, ground cumin, Kosher salt, freshly ground black pepper, and fresh lime juice. Rather than parsley, you could use cilantro. However, I fall into the camp that thinks that cilantro tastes awful!
Making the Restaurant Style Salsa
I like my salsa thick and chunky. Therefore, I started by draining the canned whole tomatoes and the Rotel diced tomatoes and green chilies. Then, I added all of the ingredients to the bowl of my food processor fitted with a steel blade.
Next, I pulse processed the ingredients for 5 times, which for me was the perfect amount of processing.
Before serving the salsa, I transferred it to a covered container and refrigerated it for about an hour. This was to allow the flavors to blend together.
I ended up with an absolutely delicious Restaurant Style Salsa. It was thick and chunky and totally addictive. Yum!
Restaurant Style Salsa
- 28 ounce can whole tomatoes, drained
- 10 ounce can Rotel Original Diced Tomatoes and Green Chilies, drained
- 1/2 cup chopped onions
- 1 jalapeño pepper, seeds and membrane removed and chopped
- 1 clove garlic, minced
- 2 Tablespoons fresh parsley, minced (See Note 1)
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
- Juice of 1/2 lime
- Place all ingredients in bowl of food processor fitted with steel blade. Pulse process 5 times, or until desired consistency is reached.
- Transfer to covered container. Refrigerate at least one hour to allow the flavors to blend.
- Serve with tortilla chips.
- Yield: 2 1/2 cups.
Chula's Expert Tips
- May use cilantro in place of the parsley.