Restaurant Style Salsa

Restaurant Style Salsa takes under 10 minutes to make and is always a hit at tailgates or parties.


There is something so satisfying and addictive about a good bowl of salsa and chips from your favorite Mexican restaurant, right? You sit down and before you know it the whole bowl of chips is gone and you are asking for more (I hope I am not alone here!). There are so many different types of salsa: chunky, thin, fruit salsa, tomatillo. I like these as much as the next guy but in the end I always go back to that tried and true Restaurant Style Salsa (as I like to call it) that is thin with a little kick and a lot of flavor.


This salsa is so easy to make–after a little chopping you put all of the ingredients in a food processor or blender and give it a whirl until you reach the consistency you want.  I love that you can control everything you put in homemade salsa—no additives and you can add more or less of anything you want based on your tastes.

Now that it is football season I know a lot of people are tailgating, throwing parties to watch their favorite team which involves big batches of chili, lots of adult beverages and usually a spread of appetizers including salsa. I don’t need football to make this salsa but if you need an excuse that is as good as any.

Restaurant Style Salsa

Prep time: 

Total time: 

Serves: 4

Restaurant style salsa takes 10 minutes to make and is a great addition to a tailgate or snack.
  • 1-15oz can Rotel (original)
  • 1-15oz can whole tomatoes
  • 1 jalapeno, seeds removed
  • 1 garlic clove
  • ¼ cup sweet onion
  • ¼ cup fresh cilantro, rinsed and stems removed
  • ½ of a lime, juiced
  • ¼ tsp. sugar
  • ¼ tsp. cumin
  • ¼ tsp. red pepper {cayenne pepper}
  • Dash of salt and pepper
  1. Put all ingredients in blender or food processor and blend until mixed well. Add more spices to taste.
  2. Serve with chips or cover and refrigerate.

Adapted from Pioneer Woman

Have a great weekend!


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  1. stacey boisvert says

    I am so excited to try this salsa!! My husband and I are addicted to a local restaurant salsa, but at almost $15 for a jar and chips I must find a homemade alternative. Thanks so much for posting this recipe :)
    Just one question….Is the 1/4 tsp of red pepper calling for a dried pepper? Like cayenne or maybe a chile pepper?

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