Homemade Restaurant Style Salsa – Super easy to prepare chunky homemade salsa made with delicious ingredients, and 1000 times better than any store-bought version. Takes minutes to whip up and tastes amazing!
Hi, guys! Happy first day of February! If it wasn’t for this cold weather, I’d be okay with it being February and not July, but that’s not the case, regretfully. I need sun!
Just last week I was in warm Punta Cana eating my way through the island, including all things salsa and tacos and coconuts and mangoes… but now, here I am in cool and chill Indiana only DREAMING about salsa, tacos, coconuts and mangoes. Ugh… On the bright side, only 342 days until next time!
This is a sponsored post by Hunt’s tomatoes. All opinions are 100% my own.
About that restaurant style salsa, friends.
The biggest game day is coming up and there’s nothing better than having a full bowl of amazing salsa in your hands while dealing with those crazy up and down emotions during said game.
I’ve had many run-ins with good restaurant style salsa. The kind that send you screaming for a taste of that chunky, spicy bite. I’ve also tasted good ones that come in a jar, but they weren’t great until I added in a whole bunch of my own ingredients. Anyone else do that? I’m guilty of it almost 100% of the time.
At some point I decided to stop the insanity and call up my Mama for her salsa recipe. Seriously, after adding all that I wanted to the store-bought stuff, the only thing I was missing, and they provided me with, was the tomatoes. Duh.
BEST TOMATOES FOR SALSA
In that event, step number UNO to this superb salsa includes opening up a can of Hunt’s Whole Peeled Plum Tomatoes. Hunt’s Tomatoes are always premium vine-ripened tomatoes and Hunt’s cans their diced, whole, and stewed tomatoes within hours after harvest. The tomatoes are 100% natural, non-GMO, and are a natural source of antioxidants and vitamin C.
To add to the string of positives, prior to canning, Hunt’s peels their diced, whole, AND stewed tomatoes using a process called FlashSteam™ which uses steam from simple hot water. There are companies that use *lye (a chemical) to peel their tomatoes, and Hunt’s just uses FlashSteam™, a.k.a. hot water. NO chemicals.
FYI: *Lye peeling is recognized as safe by the FDA and has no adverse effects on the healthfulness of tomatoes.
What I like about this particular restaurant style salsa recipe (mom’s recipes always rock) 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.
HOW TO MAKE RESTAURANT STYLE SALSA
First we’re going to combine our tomatoes in a blender with some garlic, cumin, salt, cilantro and lime juice; a few pulses later, you are going to end up with a nice chunky salsa ready for its final presentation. BUT not so fast. At this point, I pour the finished mixture into a couple of small jars and refrigerate until I am ready to use it.
Since game day is this Sunday, that nice jar up there is sitting in my fridge almost ready to be gobbled up in just a few days.
Hours before you are ready to serve it, dice up some red onions, jalapeno pepper(s) and a banana pepper; pour the tomato mixture into a large bowl, add the diced veggies to it, mix, cover, and refrigerate for at least 3 hours. Then, pour the prepared salsa in a serving bowl, garnish with more onions, peppers and cilantro, and serve.
Don’t forget the chips!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
- 1 can (28 ounces) Hunt's Whole Peeled Plum Tomatoes
- 1/4 to 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 cup fresh cilantro leaves
- 2 garlic cloves , minced
- juice of 1 whole lime
- 1 small red onion , finely diced, divided
- 1 to 2 jalapeno peppers , finely diced, divided
- 1 banana pepper , finely diced, divided
- chopped fresh cilantro for garnish
- Tortilla Chips , for serving
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.