Better Than Restaurant Salsa

A plate of Better than Restaurant Salsa and chips

My Better Than Restaurant Salsa combines the best of two worlds ~ it’s got that deep rich roasted tomato flavor and thickness that you love from your favorite cantina, but brightened with fresh colorful veggies and cilantro.  This is stupid easy, so let’s make it!

A jar of Better Than Restaurant Salsa

Salsa, it’s the 6th food group around here, and it’s awe inspiring how many ways there are to change up this mother of all sauces.  It’s also one of the easiest foods to make from scratch.  But let’s get real, the very best salsa always seems to be the one you get in a restaurant, restaurant salsa has a undeniable cache about it and I’ve set out to recreate that experience in my own kitchen, and even take it one step further.

overhesad photo of restaurant salsa ingredients in a bowl

When we say restaurant style salsa it’s a catchall phrase for a salsa that is made right in a blender or food processor, and it’s a great way to make a super quick appetizer for a crowd.  Today’s recipe is a hybrid restaurant salsa because I only do part of it in the processor.  I begin by pulsing fresh garlic, a can of fire roasted tomatoes, and a can of fire roasted peppers.  The canned tomatoes and peppers make a thick base that isn’t watery, which I love.

Better than restaurant salsa being blended up in a food processor

My secret is to add in finely minced fresh peppers (both sweet and hot,) red onion, and fresh cilantro, along with a squeeze of lime, some extra virgin olive oil, and a dash of vinegar for extra acidity.  You get this great contrast between the cooked base and the fresh additions, instead of having it all blitzed together into an homogeneous mixture.

A plate of Better than Restaurant Salsa and chips

Isn’t it great not to have to bother a waiter for yet another refill of salsa ~  I just reload from the vat jar in the fridge!

A plate of Better than Restaurant Salsa and chips

Tips for fabulous better than restaurant salsa ~

  • Be sure to get fire roasted canned tomatoes and peppers, the flavor is wonderful.
  • To get that fine even mince on my fresh peppers and onions I use my Alligator Vegetable Chopper, it’s literally one of my favorite kitchen tools and it gets tons of use during summer salsa season.
  • Plan to let the salsa rest in the refrigerator for at least an hour before serving so the flavors can develop and mingle.
  • Taste just before serving to adjust any of the elements, you’ll be able to judge it better after it has rested.

Better Than Restaurant Salsa

Prep Time: 15 minutes

Category: appetizer

Cuisine: Mexican

Yield: makes 3 cups of salsa

Better Than Restaurant Salsa

Ingredients

  • 2 cloves garlic, peeled
  • 14.5 ounce can of diced fire roasted tomatoes
  • 4 ounce can of fire roasted diced green chilies
  • juice of 1 or 2 limes (to taste)
  • 2 Tbsp extra virgin olive oil
  • 1 tsp sherry vinegar (more to taste)
  • 1/2 cup minced colorful bell peppers
  • 1 red or green jalapeno, minced (seeds and all)
  • 1/4 cup minced red onion
  • 1/3 cup finely chopped cilantro
  • salt and freshly cracked black pepper to taste

Instructions

  1. With the motor going, drop the two cloves of garlic into the food processor and let go until completely minced. Turn the machine off and add the can of tomatoes and the can of chilies, without draining, to the processor. Pulse until everything is broken down but still has some texture. This is a matter of personal preference, if you like it smoother, pulse a few more times. Remove the salsa to a bowl and stir in the lime juice, olive oil, and vinegar.
  2. Stir in the minced peppers, onion, and cilantro and season with salt and pepper to taste. Adjust any of the ingredients to suit yourself. Cover and refrigerate for at least an hour before serving.
https://theviewfromgreatisland.com/better-than-restaurant-salsa-recipe/

Make it your own ~

  • For a less spicy salsa remove the seeds and veins from the hot peppers, or leave them out entirely.
  • For a smoother texture, throw everything in the blender or processor and blitz.

 

don’t forget to pin this better than restaurant salsa~

My Better Than Restaurant Salsa combines the best of 2 worlds ~ it's got that deep rich roasted tomato flavor and thick body that you love from your favorite Mexican hangout, along with the bright vibrant crunch of hand chopped veggies. #salsa #blendersalsa #Mexican #chipsanddip #appetizer #healthy #chipsandsalsa #memorialday #cincodemayo #bestsalsa #easysalsa #restaurantsalsa #copycat

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20 Comments

  • Reply
    Anita
    July 1, 2018 at 2:25 pm

    Looks fantastic! I am trying to decide whether to purchase a Vitamix, a food process or the food chopper you mentioned here. Looking for a utility function without needing all three. Your thoughts? I was drawn to the vitamix because of your hummus revelation. Love your recipes!

    • Reply
      Sue
      July 1, 2018 at 2:40 pm

      I have to say that I love and need all three appliances, but if I could only choose one, it would be the food processor, it’s the most versatile. But the Vitamix….oh my that’s amazing :)

  • Reply
    Laura | Tutti Dolci
    May 10, 2018 at 4:21 pm

    Please pass the chips, this salsa looks like the best ever!

  • Reply
    2pots2cook
    May 5, 2018 at 8:47 am

    My cup of tea ! :-) Thank you Sue !

  • Reply
    The Gourmet Goddess
    May 5, 2018 at 8:45 am

    Well, this is stellar…color and flavor! You’ve done it yet again. This is my new go-to salsa recipe. Thank you, Sue.

  • Reply
    Lea Ann (Cooking On The Ranch)
    May 5, 2018 at 7:54 am

    My restaurant salsa is one of the most popular recipes on my site. Vinegar is a must ingredient, and I love that you used sherry vinegar. I usually use just cider and can’t wait to try the sherry. It’s my favorite anyway, don’t know why I didn’t think of it. Also, like the bell pepper addition.

    • Reply
      Sue
      May 5, 2018 at 8:00 am

      Sherry vinegar is my favorite too, it’s got the perfect balance. Thanks for stopping by Lea Ann!

  • Reply
    Chris Scheuer
    May 4, 2018 at 5:03 pm

    Yum! I would eat this like soup! It looks amazing and so… pretty too with all the vibrant colors!

    • Reply
      Sue
      May 4, 2018 at 5:46 pm

      You’re so right, I didn’t think of it, but it’s basically gazpacho :)

  • Reply
    Traci | Vanilla And Bean
    May 4, 2018 at 2:47 pm

    A vat (I mean jar) of homemade salsa is the BEST! Love those fire roasted tomatoes – just my style! Delicious Sue!

  • Reply
    Angie@Angie's Recipes
    May 4, 2018 at 11:03 am

    Your salsa looks fantastic. I need to look for some fire roasted tomatoes. Have a great weekend, sue!

  • Reply
    Susan Zacharias
    May 4, 2018 at 10:20 am

    Nice recipe, Sue. My cookery teacher from El Salvador, says if you cook fresh salsa for just 1 minute then refrigerate, it will keep much longer.

    • Reply
      Sue
      May 4, 2018 at 10:42 am

      That’s interesting, Susan, I’ve never heard that, I’ll try it.

  • Reply
    Berni
    May 4, 2018 at 8:32 am

    You are hilarious! I really enjoy these recipes and have made a few already as I love to cook and this has been fun! I love the Strawberry buttermilk cake and the Tuscan Chicken Thighs! We’ve enjoyed the banana poppy seed cake and many others. Sending you many blessings!

  • Reply
    Carolyn
    May 4, 2018 at 8:17 am

    Sue, do you have any idea about the nutritional content of your salsa. It looks so healthy but wondering about calories, carbs, and sodium for people on strict diets. Thanks!!

    • Reply
      Sue
      May 4, 2018 at 9:51 am

      I added a label for you Carolyn, hope that helps!

  • Reply
    Jennifer @ Seasons and Suppers
    May 4, 2018 at 8:14 am

    I love a great salsa and this looks perfect! Will whip up a batch for the weekend :)

  • Reply
    ReneeW
    May 4, 2018 at 8:08 am

    Gosh this looks almost like gazpacho! Super duper yummy Sue. Thanks for sharing all your great recipes and ideas!

  • Reply
    mae
    May 4, 2018 at 6:24 am

    Your observations about the term “restaurant salsa” are spot-on — you must be right that they use a blender or food processor to get that thickness. Your ingredient list also sounds just right, especially cilantro.

    best… mae

  • Reply
    Tricia @ Saving Room for Dessert
    May 4, 2018 at 3:18 am

    I’m not going to be able to rest until I make a big batch of this beautiful salsa. It looks absolutely perfect in every way. Pass the chips!!!

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