You’ll enjoy Restaurant salsa, made fresh at home with this Quick and Easy Salsa Recipe! This chunky red salsa with green jalapeños is perfect for scooping with your favorite tortilla chips.
This easy salsa recipe is a game changer.
Everyone says it has the best flavor and tastes like it’s from a restaurant. But I don’t think I’ve ever tasted a restaurant salsa that is quite this fresh and delicious! The bright red with the beautiful green from the jalapenos is beyond pretty! The flavor of the tomatoes, lime juice, and cilantro come together for the ideal balance of zesty, spicy and fresh flavors, and it will beat those store-bought salsas any day.
SAVE THIS EASY HOMEMADE SALSA RECIPE TO YOUR FAVORITE PINTEREST BOARD!
I make two jars of this chunky salsa nearly every week – a mild salsa for me, and a spicy salsa with a few green chilies for the hubby. We just love the taste of the fresh ingredients. It’s the perfect addition to a game day menu, party and goes well with all of our favorite Mexican meals.
Made with a combination of fresh and canned ingredients, this is every bit as delicious as my Pico de Gallo but with a more robust tomato flavor. I love that it’s so adaptable, too. You can easily adjust the heat and chunkiness of the salsa based on your preference or what you have on hand.
Red Salsa Ingredients
Here’s what I use to make restaurant-style salsa at home:
- Jalapeño peppers- You can use either fresh or jarred peppers in this recipe.
- Fire roasted canned tomatoes – I use the canned Hunts variety with garlic added. Rotel works too!
- Fresh lime juice
- Little bit of salt
- Fresh cilantro – Not a fan of cilantro? Substitute Italian parsley instead!
That’s it. Just a few simple ingredients and you’ll be happily scooping up fresh homemade salsa in a few minutes.
How to Make Restaurant Style Salsa
Start by pulsing the onion, jalapeño and garlic in the bowl of a food processor. I pulse mine about 5 times, until it looks chopped but still coarse.
I LOVE this smaller food processor / chopper. It’s great to have when I don’t want to take out my bigger one, and perfect for whipping up a quick salsa anytime we want it.
Next, add the remaining ingredients and pulse everything until combined. The more you pulse the salsa, the smoother it will be. If you want your salsa nice and chunky, start with 5 pulses and continue until you get the consistency you want.
You can eat this salsa right away. But if you have time, I really suggest letting it chill in the fridge overnight first. This gives the ingredients a chance to mingle and settle for an even more delicious, robust flavor!
Scroll down to see the ingredient list and full instructions in the recipe card with the nutritional information below.
Serve this salsa with chips, crackers or fresh veggies for dipping. It’s also a tasty topping for your morning eggs, or any kind of tacos.
Chicken Tostadas taste even better with a heaping helping of restaurant style salsa on top. This homemade chunky salsa would be a great addition to any Chicken Taco Salad or Mexican Breakfast Casserole as well. You can use this salsa recipe as an easy swap for your usual store bought salsa brand.
Tips and Tricks for Best Homemade Salsa Recipe
- Want to increase the heat level? Leave the seeds in the jalapeño. You could also add some chopped habanero pepper or serrano pepper for more heat.
- For less heat, use hatch green chiles instead of the jalapeño. I suggest 2 Tablespoons of canned diced green chiles as a substitute.
- Taste the salsa before serving and add more salt or lime juice, if desired. Remember your chips will be salty, so don’t go overboard on the added salt!
- Store salsa tin an airtight container in the refrigerator. It keeps well for up to 12 days!
- This recipe can be doubled or even tripled to feed a crowd. As long as your food processor is large enough, you can make a big batch at once and store any leftovers for later.
Can I freeze homemade salsa?
If you’re wondering whether or not you can freeze salsa, the answer is YES! This fire roasted salsa recipe keeps well in the freezer for up to 4 months.
Can I make salsa without cilantro?
Not everyone loves the taste of cilantro. If that’s you, don’t despair! You can still enjoy the spicy, fresh flavor of homemade salsa. Just replace the cilantro with fresh Italian parsley for a red salsa you’ll love. (No soapy taste to speak of.)
Easy Dip Recipes
No party is complete without a bowl of chips and dip for snacking!
If you love Mexican food, this 7-LAYER DIP with cheese, spicy sour cream and refried beans is a must try. I have a few other Mexican-inspired layered dips on the blog, including Chicken Taco Dip and this Easy Layered Taco Dip.
Chunky red salsa is usually my go-to salsa for eating with chips. But I enjoy mixing it up with this Galaxy Salsa, a fresh chunky salsa with avocado, and Texas Caviar! Sometimes I go for Jalapeno Ranch Dip instead; it’s creamy and spicy all in one.
Recreate your other favorite Mexican restaurant dishes at home, and some of my most popular recipes.
Horchata is an easy, refreshing Mexican drink that’s perfect for sipping while you snack on chips and salsa. Sit down to a meal of Slow Cooker Carne Asada Taco Boats with a side of Skillet Mexican Street Corn and a slice of Pineapple Rum Cake for dessert!
These Shrimp Tacos will rival any version ordered from a restaurant. They’re served with a creamy cilantro lime dressing that you’re going to want to eat by the spoonful! If you’re craving beef tacos instead, try using my favorite easy recipe for Homemade Taco Seasoning instead of the packets! Homemade is less expensive and made without added preservatives.
This Slow Cooker Beef with salsa verde is a wonderful recipe if you’ve got a busy day planned. We love it served over polenta or noodles, and it would be delicious over rice, too!
When it comes to salsa, are you team chunky or team smooth? This easy salsa recipes offers the best of both!
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Easy Salsa Recipe
- ½ medium white onion
- 1 jalepeño pepper, stems and seeds removed or substitute 3 tablespoons jarred jalapeños.
- 2 cloves garlic peeled
- 14.5 ounces fire roasted canned tomatoes with garlic
- ½ fresh lime juiced
- ½ teaspoon coarse salt
- 2 tablespoons chopped fresh cilantro leaves
- Add the onion, jalapeño and garlic to a food processor. Pulse 5 times, or until you reach a consistency you like.
- Add the remaining ingredients and pulse again to desired consistency. Serve the salsa right away or store in an airtight container in the refrigerator for up to 12 days.
- This restaurant style salsa tastes even better the second day!
- Enjoy as a dip for chips and veggies, as a topping for tacos, in burritos, or anywhere you love chunky salsa.