Best Homemade Salsa Ever
Restaurant Style Salsa is the ultimate copycat recipe for your favorite Mexican restaurant dip. Made in a blender with canned whole tomatoes and Rotel, this appetizer is ready in just 10 minutes. Enjoy the zesty combination of fresh cilantro, lime juice, and a hint of cumin with every chip.
Ingredients
- 1 28-ounce can whole peeled tomatoes, drained for 3 to 5 minutes
- 1 10-ounce can diced tomatoes with green chiles (Rotel-style), NOT drained
- ½ cup onion roughly chopped (white or yellow)
- 1 to 2 jalapeños stem removed (seeded for mild)
- 2 cloves garlic
- ¾ cup fresh cilantro leaves lightly packed
- 2 tablespoons fresh lime juice about 1 lime
- 1 teaspoon salt plus more to taste
- ½ teaspoon ground cumin
- ½ to 1 teaspoon sugar optional
Instructions
- Pour the whole peeled tomatoes into a strainer and let them drain for 3 to 5 minutes.
- Add drained tomatoes to a blender or food processor. Add diced tomatoes with green chiles, onion, jalapeño, garlic, cilantro, lime juice, salt, cumin, and sugar (if using).
- Pulse in short bursts until you reach your preferred texture. Scrape down the sides as needed.
- Taste with a tortilla chip and adjust salt, lime, or heat as needed.
- Cover and refrigerate for at least 30 minutes before serving. Stir well and enjoy.
Notes
For thicker salsa, drain the whole tomatoes a little longer and pulse (don’t blend nonstop).
For mild salsa, seed the jalapeño and start with one pepper.
Salsa tastes even better after a few hours in the fridge.