Homemade Salsa

This restaurant-style homemade salsa is incredibly easy to prepare and features a chunky texture with fresh, delicious ingredients that make it a thousand times better than any store bought versions. It only takes a few minutes to whip up and tastes absolutely amazing!

Just last week, I found myself in the beautiful and sunny Punta Cana, exploring the island’s culinary deliciousness—from tangy salsas and savory tacos to sweet coconuts and juicy mangoes! Inspired by the vibrant flavors I experienced there, I came home and perfected my ultimate homemade salsa recipe. I had to do it while it was all fresh in my mind and on my taste buds.

This recipe captures the essence of the restaurant-style salsa I enjoyed by the beach, and it has quickly become a staple in my kitchen. Whether paired with crispy tortilla chips or as a zesty topping for tacos and burritos, this salsa brings a taste of my travels to every dish.

Ingredients You’ll Need

To create this delicious salsa at home, you’ll need some fresh ingredients that come together beautifully for a vibrant, homemade taste. Gather everything from the tomatoes to crisp peppers and fresh cilantro to make this flavorful and fresh salsa.

• Canned Whole Peeled Plum Tomatoes – Feel free to use Roma tomatoes, fresh tomatoes, or fire-roasted tomatoes, too.
• Ground Cumin & Salt – To enhance the flavors, and add a warm, earthy note to the salsa.
• Sugar – Helps to balance the acidity of the tomatoes.
• Fresh Cilantro – To add a bright, herbal freshness to the salsa.
• Garlic Cloves, Minced – Substitute garlic powder for convenience.
• Lime Juice – Provides acidity and freshness, brightening up the entire dish.
• Red Onion, Finely Diced – Gives a sharp bite and texture to the salsa. You could also use a white onion for a slightly sweeter taste.
• Jalapeno Peppers, Finely Diced – Adds a spicy kick.
• Banana Pepper, Finely Diced – Offers a mild, tangy spice, but you could also use a bell pepper.
• Chopped Fresh Cilantro for Garnish – Adds an extra layer of fresh, herbal notes.
• Tortilla Chips – Can’t have salsa without the crispy chips! My homemade wonton chips would be a great alternative.

How To Make Salsa

I’ve had my fair share of encounters with great restaurant-style salsa. I’ve found some decent jarred versions, too, but they never hit the mark until I jazzed them up with my own mix of ingredients. What I like about this particular restaurant-style salsa recipe is that you can prepare the tomato mixture ahead of time and add all the fixings a few hours before you’re ready to serve.

1. Blend the ingredients. Combine the tomatoes, cumin, salt, sugar, cilantro, garlic, and lime juice in a blender or food processor and pulse until the mixture reaches a desired consistency.
2. Refrigerate. Transfer the salsa to jars or containers with airtight lids and refrigerate to meld the flavors.
3. Add the veggies. When ready to serve, stir in half of the diced onions, jalapenos, and banana pepper.
4. Let it rest. Allow the salsa to sit in the refrigerator for at least 3 hours to enhance the flavors.
5. Garnish and serve. Garnish with the remaining onions, peppers, and cilantro before serving alongside tortilla chips.

Serving Suggestions

Chips and salsa is a given, but salsa is versatile and can be used in various ways! For example, it can be used as a topping for dishes, making baked salsa chicken, incorporating it into dips and migas, or even as a dressing for grain-heavy salads. I like to add a couple of tablespoons of salsa to this quinoa southwestern salad and to baked potatoes!

How To Store

Store salsa in an airtight container in the fridge for up to 7 days. Since game day is this Sunday, I have a jar sitting in my fridge, almost ready to be gobbled up in just a few days.

ENJOY!

More Salsa Recipes

• Avocado Tomatillo Salsa
• Mango Salsa
• Avocado Salsa

Homemade Salsa

Katerina | Diethood

This restaurant-style homemade salsa is incredibly easy to prepare and features a chunky texture with delicious, fresh ingredients.

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Servings : 16

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Prep Time 10 minutes mins

Refrigeration Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Ingredients

  

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• ▢ 28 ounces canned Whole Peeled Plum Tomatoes
• ▢ ¼ to ½ teaspoon ground cumin
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon sugar
• ▢ ¼ cup fresh cilantro leaves
• ▢ 2 cloves garlic, minced
• ▢ juice of 1 whole lime
• ▢ 1 small red onion, finely diced, divided
• ▢ 1 to 2 jalapeno peppers, finely diced, divided
• ▢ 1 banana pepper or small bell pepper, finely diced, divided
• ▢ chopped fresh cilantro, for garnish
• ▢ tortilla chips, for serving

Instructions

 

• Combine tomatoes, cumin, salt, sugar, cilantro, garlic and lime in a blender; pulse a few times, or until mixture is well combined and chunky. Taste for seasonings and adjust accordingly.
• Pour into jars or plastic containers with airtight lids and refrigerate until ready to use.
• When ready to serve, stir in half of the diced onions, half of the diced jalapenos, and half of the diced banana pepper; cover and refrigerate for at least 3 hours.
• Remove from fridge and pour into a serving bowl.
• Garnish with remaining onions, peppers, and cilantro.
• Serve with tortilla chips.

Nutrition

Calories: 12 kcal | Carbohydrates: 3 g | Protein: 0 g | Fat: 0 g | Saturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 107 mg | Potassium: 103 mg | Fiber: 0 g | Sugar: 1 g | Vitamin A: 85 IU | Vitamin C: 7.4 mg | Calcium: 18 mg | Iron: 0.5 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Appetizer

Cuisine: Mexican

Keyword: mexican food, salsa recipe, side dish recipes

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