The BEST Salsa Recipe! | Gimme Some Oven (2024)

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This homemade salsa recipe only takes about 10 minutes to make, it’s easy to customize (to make it extra spicy, smoky or tangy if you’d like), and it’s SO irresistibly delicious.

The BEST Salsa Recipe! | Gimme Some Oven (1)

Happy Dos De Mayo!

Which also means…happy birthday to me!

My birthday feels a little extra-special this year because it also happens to mark exactly one more month until my wedding. (Can’t wait!) But every year, my birthday also happens to conveniently fall on the week of Cinco De Mayo, which I must say I couldn’t have planned better myself. Mexican food on my birthday for life! (Literally!)

Last year for my birthday, I had all of my friends over for an epic chips-and-salsa-a-thon, which was downright dreamy. Instead of cooking, Barclay and I drove around town all afternoon and picked up a dozen or so different salsas from our favorite Mexican restaurants. And then we whipped up an enormous batch of my classic margaritas, opened up a zillion bags of chips, and had all of our friends over for the most delicious taste test ever. Totally my kind of birthday.

This year’s plans are TBD, thanks to my sweet fiancé who knows how much I love a good surprise. But I did go ahead and whip up a batch of this salsa recipe to have on hand for my bday and Cinco De Mayo this week, which I’ve already been putting to good use. And hey — since I don’t eat many sweets or crave a traditional birthday cake anymore — this seemed like my kind of birthday treat recipe to share on the blog today. ?

Restaurant-Style Salsa Recipe | 1-Minute Video

Alright, so about this salsa recipe!

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It’s actually one that I shared on the blog a few years ago. But — like many of the recipes around here lately while I’ve been busy with wedding planning — it’s one that I recently re-photographed and updated to share with those of you who might have missed it the first time around, because I’m convinced that everyone needs this recipe in their lives.

Seriously, it’s been my go-to homemade salsa recipe for years. And for someone who makes homemade salsa nearly once a week, that’s sayin’ something.

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But the best part? It’s incredibly quick and easy to make! Also, since it uses canned fire-roasted tomatoes (gotta use the fire-roasted), it’s a really accessible recipe to make year-round, even beyond your regional tomato season.

To make it, simply toss all of your ingredients together in a food processor or blender…

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…puree until the salsa reaches your desired texture…

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…then taste and season as needed.

If you’d like a smokier salsa, I strongly recommend adding in a chipotle pepper or two in adobo sauce. If you’d like a spicier salsa, you can add in an extra jalapeño (or just add in the seeds from the original one). If you’d like a tangier salsa, you can’t go wrong with extra lime juice in my opinion. And as always, don’t be afraid to add in extra salt to kick up the flavor if needed!

Then, once your salsa is all seasoned and ready to go, partay like it’s yo birthday and DIVE IN.

Seriously, I’ve made this recipe probably hundreds of times, and still never grow tired of it. So if you need some chips and salsa in your life this week — as I believe everyone always does — I can’t recommend it enough.

Enjoy, amigos!

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The BEST Salsa Recipe! | Gimme Some Oven (6)

The BEST Salsa Recipe!

★★★★★4.9 from 33 reviews

  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 0 About 4 cups 1x
Print Recipe

Description

This restaurant-style salsa recipe is easy to make, and full of amazing fresh flavor.

Ingredients

Scale

  • 2 (14-ounce) cans fire-roasted tomatoes, drained
  • 3 cloves garlic, peeled
  • 1 (4-ounce) can diced green chiles
  • 1 bunch (about 2 cups loosely-packed) fresh cilantro leaves
  • 1 cup diced white onion
  • 1 large jalapeño, stemmed and cored
  • 1 teaspoon chipotle chili powder (optional)
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cumin

Instructions

  1. Purée. Pulse all ingredients together in a food processor or blender until smooth. Taste and season with additional salt, if needed.
  2. Serve. Serve immediately, or refrigerate in a sealed container for up to 5 days.

The BEST Salsa Recipe! | Gimme Some Oven (7)

posted on May 2, 2017 by Ali

Appetizers, Dips / Salsas, Game Day, Mexican-Inspired, Sauces

197 Comments »

The BEST Salsa Recipe! | Gimme Some Oven (2024)

FAQs

Why does Mexican restaurant salsa taste better? ›

Unlike jarred or canned salsa, restaurant salsa is essentially small-batch, freshly made salsa. These establishments have access to high-quality ingredients and equipment to streamline the salsa-making process and ensure a consistent product.

What gives salsa more flavor? ›

Cook the salsa, and you'll trade bright, fresh flavors for something deeper, sweeter. Roasting the tomatoes, garlic and/or chiles creates rich, smoky flavors. 3. Layer in flavor, color, and texture with bell peppers, jicama, radishes, fresh corn kernels, avocado, or black beans.

Should I use fresh or canned tomatoes for salsa? ›

While fresh tomatoes make great pico de gallo, you gotta go with canned tomatoes if you want that true restaurant salsa flavor.

What brand salsa do most Mexican restaurants use? ›

What Chefs Look For In A Jarred Salsa
  • Herdez Mild Guacamole Salsa.
  • La Costeña Medium Home Style Mexican Salsa.
  • Herdez Roasted Poblano Salsa Cremosa.
  • Tostitos Medium Salsa.
  • Mission Medium Chunky Salsa.
Sep 27, 2023

What kind of salsa do most Mexican restaurants use? ›

By far, salsa roja is the most popular Mexican salsa, and after a bite, it is not hard to see why. Different chefs will often vary the amount of heat by adjusting how much and what kind of chilis are added to the mix.

What variety of tomato makes the best salsa? ›

Roma Tomatoes are a popular choice for salsa-making due to their dense and meaty texture, small number of seeds, and full-of-flavor tanginess. Variations of this tomato are sometimes called “plum” or “paste” tomatoes. Red Beefsteak Tomatoes are another favorite for those who favor a juicier tomato in their salsa.

What salsa do Mexicans use? ›

What is the name of the typical red “salsa” that is normally eaten with tortilla chips at Mexican restaurants? If it's fresh chopped tomatoes, onion, chile verde/jalapeño or árbol and cilantro, it's called “Pico de gallo”. If it's cooked, it's just salsa roja or casera.

What's the difference between restaurant style salsa and regular salsa? ›

Compared to regular ol' salsa or something like pico de gallo, restaurant-style salsa is usually smoother—just how I like it! It's blended up in a food processor so that all the pieces get minced really finely. This is no place for big chunks of tomatoes, man.

Why is restaurant salsa so much better? ›

While some restaurant-style salsas may be prepared in large batches to meet demand, the emphasis on using fresh, high-quality ingredients remains a constant, no matter the quantity. A unique blend of fresh tomatoes, onions, cilantro, and lime juice contributes to the vibrant, lively taste of restaurant-style salsa.

How do you make homemade salsa taste better? ›

All great salsa need a hit of acidity to lighten and brighten their flavors. Perry and Damuck like lime juice (skip the zest; it's too perfume-y), plain white vinegar, or red wine vinegar, which is a nice match for the tomatoes. Avoid vinegars with overly bossy or clashing flavors, like balsamic and apple cider.

Why do you put lemon juice in salsa? ›

Acidic Ingredients

The acid ingredients in salsa help preserve it. You must add acid to canned salsa because the natural acidity may not be high enough. Commonly used acids are vinegar and bottled lemon juice. Lemon juice is more acidic than vinegar and has less effect on flavor.

Do I need to peel my tomatoes for salsa? ›

You don't have to, but you could

Deciding on keeping tomato skins on or off is really a matter of taste — and how much time you've got on your hands. You don't need to peel them.

Are Roma tomatoes better for salsa? ›

Roma tomatoes, a type of "paste tomato," are also a great option for pico de gallo. These tomatoes have denser flesh, fewer seeds and little water, making them perfect for chunky salsas.

What's the difference between restaurant-style salsa and regular salsa? ›

Compared to regular ol' salsa or something like pico de gallo, restaurant-style salsa is usually smoother—just how I like it! It's blended up in a food processor so that all the pieces get minced really finely. This is no place for big chunks of tomatoes, man.

Why is restaurant salsa better? ›

Restaurant-quality salsa tastes better than the kind you get at the store, or even homemade attempts, mostly due to the culinary expertise and creativity of the restaurant's chef. Restaurant salsa is essentially small-batch, freshly made salsa.

Why is restaurant salsa better than store bought? ›

Unlike jarred or canned salsa, restaurant salsa is essentially small-batch, freshly made salsa. These establishments have access to high-quality ingredients and equipment to streamline the salsa-making process and ensure a consistent product.

What is the difference between cantina style and restaurant-style salsa? ›

I've found restaurant style to be less salty and slightly thicker than cantina, best with salsa or in nachos. Whereas cantina is thinner, crunchier, and salty, best for snacking.

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