Fresh and Easy Homemade Restaurant Style Salsa Recipe
Enjoy the vibrant taste of Mexican cuisine at home with this easy restaurant style salsa recipe. Made with simple and fresh ingredients, this recipe is perfect for any occasion. Whether you’re hosting a party, preparing a family meal, or just satisfying a snack craving, this recipe will quickly become a household favorite.
For more simple snack inspiration, check out our Healthy Homemade Gummies, Delicious Soft and Chewy Chocolate Chip Cookies, or these Whole Wheat Banana Muffins With Maple Sugar.
Ingredients
- fresh Roma tomatoes
- green onion
- fresh cilantro
- lime juice
- garlic powder, or fresh garlic
- ground cumin
- sea salt
- pinch of sugar
See recipe card for quantities.
Instructions
- Begin by quartering the tomatoes, and removing any hard stems.
Trim the onions, discarding the roots and any wilted green parts, and then roughly chop them.
Roughly chop the cilantro – leaves and stems.
Roll the lime on the counter under your palm. Cut it in half and squeeze out the juice. Use a citrus juicer to maximize the juice extracted.
- Place the quartered tomatoes, chopped green onions, cilantro, lime juice, garlic powder (or minced garlic), ground cumin, sea salt, and a pinch of sugar into the bowl of a food processor.
- Pulse the mixture a few times until you reach your desired consistency. For a chunky salsa, pulse less frequently. For a smoother salsa, pulse more.
Taste your salsa and adjust the seasoning if needed. You may wish to add a bit more salt, lime juice, or cilantro to suit your taste.
- Allow the salsa rest for at least 30 minutes before serving, to allow the taste to develop fully.
This salsa is perfect addition to tacos or taco salad, with your favorite tortilla chips, or alongside your favorite homemade Mexican food.
*See recipe card for more detailed instructions.
Hint: For an even richer flavor, make your salsa a few hours ahead of time or even the night before serving. Allowing the salsa to sit in the refrigerator lets the flavors meld and intensify.
Why You’ll Love This Restaurant Style Salsa
This restaurant style salsa, with simple ingredients easily found at your local grocery store or farmers market, is the best homemade salsa recipe you will ever make. It’s an easy homemade salsa recipe that brings the flavors of your favorite Mexican restaurant right to your kitchen. Perfect for Taco Tuesday and my favorite salsa recipe for serving at parties, this fresh homemade salsa will quickly become a staple in your home. Enjoy the satisfaction of making your own salsa, knowing it’s packed with good food and fresh ingredients. With this restaurant style salsa recipe, you’ll never need store-bought salsa again!
Substitutions
- Roma tomatoes – If you don’t have Roma tomatoes, you can use cherry tomatoes, grape tomatoes, or any other fresh tomatoes you prefer to ensure you’re using the best tomatoes available.
- Green onions – Substitute with 1/4 of a red onion or 1/2 small white onion, finely chopped. Red onions add a sharp, slightly sweet flavor, adding a bit more bite. While white onions offer a more pungent and intense onion flavor compared to green onions.
- Lime juice– Fresh lemon juice can be used in place of lime juice.
Variations
- Spicy – add a chopped and seeded jalapeño or serrano peppers to the food processor.
- For garlic lovers – mince garlic cloves using a microplane for an extra garlicky kick!
- Pico de gallo – Finely dice all ingredients rather than using a food processor for a fresh pico de gallo.
- Chunky salsa – For a chunky salsa, simply pulse the food processor less frequently.
- Large batch – Simply double or triple all ingredients, being mindful of your food processor’s capacity.
Equipment
- Food processor
- Citrus juicer
- Measuring cups and spoons
- Microplane for fresh garlic
Storage
Salsa can be stored in an airtight container in the refrigerator for up to 3 days.
Top tip
Fresh ingredients are key to this restaurant style salsa recipe. Choose ripe, firm tomatoes and fresh cilantro for the most vibrant flavors. The quality of your ingredients will significantly impact the taste.
FAQ
No, a food processor is not necessary, but it does make the process quicker and easier. If you don’t have a food processor, you can finely chop all the ingredients by hand. This method will result in a pico de gallo style salsa, which some people may prefer.
If your salsa is too spicy, you can add more tomatoes, or even a bit more sugar to balance the heat. You can also add a diced avocado for a creamy texture that helps mellow the spiciness.
To make your salsa less watery, remove the seeds and excess juice from the tomatoes before adding them to the food processor. Additionally, draining the salsa after processing can help achieve a thicker consistency, simply allow the salsa sit in a fine-mesh strainer for a few minutes to remove excess liquid.
This versatile salsa can be used as a topping for chicken enchiladas. It’s also great as a condiment for scrambled eggs, quesadillas, and burritos/burrito bowls. Mix it into cooked rice or quinoa for a flavorful side dish, or use it as a fresh, zesty salad topping.
This restaurant style salsa recipe can absolutely be made ahead of time. In fact, allowing it to rest in the refrigerator for a few hours or overnight enhances the flavors. Just be sure to store it in an airtight container to maintain freshness.
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Fresh and Easy Restaurant Style Homemade Salsa
Equipment
- Food Processor
- Citrus juicer
- Measuring cups and spoons
- Microplane (for fresh garlic)
Ingredients
- 1 pound fresh Roma tomatoes
- 3 green onions ends trimmed
- 1/4 cup fresh cilantro
- fresh lime juice from 1 lime
- 1 tsp garlic powder or 1 clove of garlic, minced
- 1/2 tsp ground cumin
- 1 tsp sea salt high quality
Instructions
- Begin by quartering the tomatoes, and removing any hard stems
- Trim the onions, discarding the roots and any wilted green parts, then roughly chop them
- Roughly chop the cilantro – leaves and stems
- Roll the lime on the counter under your palm. This makes it easier to squeeze the juice out. Cut it in half and squeeze out the juice. Use a citrus juicer to maximize the juice extracted
- Place the quartered tomatoes, chopped green onions, cilantro, lime juice, garlic powder (or minced garlic), ground cumin, sea salt, and a pinch of sugar into the bowl of a food processor
- Pulse the mixture a few times until you reach your desired consistency. For a chunky salsa, pulse less frequently. For a smoother salsa, pulse more
- Taste salsa and adjust the seasoning if needed. You may wish to add a bit more salt, lime juice, or cilantro to suit your taste
- Allow the salsa rest for at least 30 minutes before serving, to allow the taste to develop fully
