The very best salsa can be made in 10 minutes and will rival your favorite restaurant and store-bought salsa.
Ten minutes is all you need to make the most incredible salsa, which will outshine your favorite store-bought jar. The best part is that you can control the thickness and level of spice, effectively achieving the perfect salsa for you.
The secret to achieving your ideal consistency is to drain the tomatoes but reserve the juice. We’re using canned tomatoes here, by the way, which deliver consistent flavor all year round.
The drained tomatoes get blitzed in a food processor after the other ingredients are quickly processed. Then, if you’d like a thinner consistency, the reserved tomato juice can be added back incrementally.
I take the same approach with the heat. If you remove the seeds and veins from a jalapeño (or serrano or red chili pepper) and add it to the salsa, the salsa won’t be spicy, because the heat is in the veins and seeds.
Technically, the capsaicin, which is the chemical compound containing the fiery heat, is in the white veins (you may also think of it at the pith or ribs). The seeds don’t actually contain any heat, but they get coated in the capsaicin, thereby making them spicy.
So, when unsure as to the level of spice you’d like for your salsa, remove and reserve the pith and seeds. Then you can add them back at the end, once again tailoring the salsa to taste.
The ingredient list is not complicated and there are several options based on what you like and have on hand. One such option is the tomatoes. You may use one 28-ounce can or two 14.5-ounces cans. Both regular and fire roasted (or one of each as I had on this occasion!) work well.
One of my tricks for salsa success is to drain the tomatoes. Then, once everything is pulsed in the food processor, you can add back the juices, a drizzle at a time, until your preferred consistency is achieved.
The onion, jalapeño, garlic, and cilantro are processed first. The tomatoes are then added so you can better control the level of chunkiness.
I process to a lightly chunky consistency rather than a puree. For a chunkier salsa, feel free to process less. At this point, you may stir in the reserved tomato juices, a tablespoon or so at a time, to create a consistency that is as thin or thick as you like.
Easy Chilaquiles taste great any time of day and offer a wonderful way to use the homemade salsa. Also pictured are my favorite pickled red onions, which add a pop of tangy flavor and vibrant color to a wide range of Tex-Mex recipes (tacos, burrito bowls, etc.), salads, sandwiches, grilled meats, burgers, lentil dishes, and more.
Restaurant Style Salsa needs only your favorite tortilla chips to be a hit, but it can also be used an an ingredient in a wide range of tried-and-true recipes:
- Easy Chilaquiles
- Easy Zucchini & Ground Beef Dinner
- Salsa Chicken
- Super Bowl Nachos (use this meat mixture for tacos and taco salads too; may also sub ground turkey or chicken and use pinto beans instead of black beans)
- Southwestern Rice Salad
- Salsa Simmered Halibut (or other white fish)
- One Pan Spanish-Style Chicken & Rice
- Slow Cooker Taco Chicken (with freezer bag option)
- Easy Chicken Burrito Bowls
- Spanish Rice (can use salsa in place of the Rotel tomatoes)
- Slow Cooker Southwest Chicken
- Easy Taco Chicken Foil Packets (use salsa instead of the diced tomatoes)
For a crowd-pleasing appetizer spread, serve the salsa with tortilla chips and one or more of the following:
- Classic Guacamole
- Black Bean Dip
- Cilantro Lime Edamame & Black Bean Salad
- Super Bowl Nachos
- Quick Pickled Corn
- Honey Lime Shrimp with Avocado & Corn
- Cilantro Lime Hummus
- Candied Jalapeños (a.k.a Cowboy Candy) (use as a spicy topping on dips, or chop and stir into recipes; great on burgers too)
- 3-Ingredient Mexican Cheese Bites
I’d love to know if you try this recipe. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated.
Restaurant Style SalsaTotal Time: 10 minutesYield: 26+ ounces or about 3¼ cups
The flavor will improve over time, so if possible, make the salsa at least an hour before you plan to serve it. Serve with your favorite chips and guacamole for what is sure to be a party pleasing appetizer. For a different kind of dip, stir rinsed and drained black beans and corn into the salsa and garnish with lime.
Ingredients
- 1 (28-ounce) can diced tomatoes (or 2 [14.5-ounce cans]; fire roasted optional)
- ½ a small yellow onion, roughly chopped (3-3½ ounces total or a rounded ½ cup)
- 1 fresh jalapeño, serrano, or red chili pepper, trimmed (2 for extra heat)
- ¼ cup chopped fresh cilantro, lightly packed (may increase or decrease to taste)
- 2 cloves garlic, peeled and roughly chopped (may use 1 clove for milder flavor)
- 1 teaspoon kosher salt
- 1½ tablespoons (22ml) freshly squeezed lime juice (plus an extra squeeze to taste)
- ½ teaspoon ground cumin
Instructions
-
Drain the tomatoes in a strainer set over a bowl to catch the juices. Reserve the juices to add back later as needed.
-
Add the roughly chopped onion, jalapeño, cilantro, garlic, and salt to a food processor and pulse to make the pieces a bit smaller. (Tip: If you’re uncertain about spice level, remove and reserve the jalapeño veins and seeds and add them back, to taste, at the end.) Add the drained tomatoes, lime juice, and cumin. Pulse the machine until your desired salsa consistency is achieved, scraping down the sides as needed. (I aim for puréed but still slightly chunky.)
-
At this point you may also add back some of the reserved tomato juice, a tablespoon at a time, until you reach your preferred consistency. Adjust seasoning, adding another pinch or two of salt and/or squeeze of lime juice to taste. (I typically add about 2 tablespoons total lime juice but recommend starting with 1½T to be sure.) Pour into a bowl, and if possible, refrigerate for an hour before serving (the flavors will improve upon resting) with tortilla chips or using in recipes that call for salsa.
Storage: Store the salsa in a jar or lidded container in the refrigerator for up to 2 weeks and may be frozen. Add an extra squeeze of lime to perk up the flavor, as needed.
NotesNo food processor? You may use a blender: Add all the ingredients except the tomatoes and jalapeño seeds (if using) to the blender. Blend until evenly chopped, scraping down the sides as needed. Add the tomatoes and process until the desired consistency is reached–smooth, chunky, or somewhere in between. Taste and then add the desired amount of jalapeño seeds/and or cayenne pepper.
No chili peppers? Cayenne pepper may be used. I recommend starting with ¼ teaspoon, adding more to taste. You may also use cayenne pepper in conjunction with the fresh chili pepper. To give a sense of heat, if I remove most of the jalapeño seeds and veins and also add ¼ teaspoon of cayenne pepper, the heat level is similar to a medium salsa.
More On YouTube More on Instagram
Tried this recipe?Post a picture on instagram and we will repost it! Mention @fountainavenuekitchen or tag #fountainavenuekitchen!
The Fountain Avenue Kitchen https://fountainavenuekitchen.com/
- 1 (28-ounce) can diced tomatoes (or 2 [14.5-ounce cans]; fire roasted optional)
- ½ a small yellow onion, roughly chopped (3-3½ ounces total or a rounded ½ cup)
- 1 fresh jalapeño, serrano, or red chili pepper, trimmed (2 for extra heat)
- ¼ cup chopped fresh cilantro, lightly packed (may increase or decrease to taste)
- 2 cloves garlic, peeled and roughly chopped (may use 1 clove for milder flavor)
- 1 teaspoon kosher salt
- 1½ tablespoons (22ml) freshly squeezed lime juice (plus an extra squeeze to taste)
- ½ teaspoon ground cumin
-
Drain the tomatoes in a strainer set over a bowl to catch the juices. Reserve the juices to add back later as needed.
-
Add the roughly chopped onion, jalapeño, cilantro, garlic, and salt to a food processor and pulse to make the pieces a bit smaller. (Tip: If you’re uncertain about spice level, remove and reserve the jalapeño veins and seeds and add them back, to taste, at the end.) Add the drained tomatoes, lime juice, and cumin. Pulse the machine until your desired salsa consistency is achieved, scraping down the sides as needed. (I aim for puréed but still slightly chunky.)
-
At this point you may also add back some of the reserved tomato juice, a tablespoon at a time, until you reach your preferred consistency. Adjust seasoning, adding another pinch or two of salt and/or squeeze of lime juice to taste. (I typically add about 2 tablespoons total lime juice but recommend starting with 1½T to be sure.) Pour into a bowl, and if possible, refrigerate for an hour before serving (the flavors will improve upon resting) with tortilla chips or using in recipes that call for salsa.
Storage: Store the salsa in a jar or lidded container in the refrigerator for up to 2 weeks and may be frozen. Add an extra squeeze of lime to perk up the flavor, as needed.
No food processor? You may use a blender: Add all the ingredients except the tomatoes and jalapeño seeds (if using) to the blender. Blend until evenly chopped, scraping down the sides as needed. Add the tomatoes and process until the desired consistency is reached–smooth, chunky, or somewhere in between. Taste and then add the desired amount of jalapeño seeds/and or cayenne pepper.
No chili peppers? Cayenne pepper may be used. I recommend starting with ¼ teaspoon, adding more to taste. You may also use cayenne pepper in conjunction with the fresh chili pepper. To give a sense of heat, if I remove most of the jalapeño seeds and veins and also add ¼ teaspoon of cayenne pepper, the heat level is similar to a medium salsa.