This Restaurant Style Salsa contains only 6 ingredients, minus the salt and pepper, and takes only 5 minutes to make! It’s an easy homemade salsa to have on hand for snacking, or to take to parties for a worry free appetizer.
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Chips and salsa is a classic snack food that everyone loves. Even if someone says they aren’t really that into chips and salsa, just sit them down at a Mexican restaurant and watch as they consume their fair share of the addicting appetizer.
There are a lot of different types of salsa from pico de gallo to salsa verde, and even your commonly named “restaurant style salsa” will be different depending on the restaurant you go to. Did you know that the word “salsa” is actually Spanish for “sauce” in general? So, it doesn’t even necessarily refer to the delicious dip we eat with tortilla chips.
Well, the easy homemade salsa I have for you today is a 6 ingredient, 5 minutes, no cooking required dip that is the closest thing I know and love to a restaurant style salsa! If you like things spicy, you can leave in the entire jalapeno. If you don’t like spicy salsa, then you can just take out the seeds and veins and throw in the green flesh of the jalapeno, just for the flavor.
How To Make Restaurant Style Salsa
- Before making your salsa, peel the onion and cut into large chunks, slice your jalapeno into quarters or rounds, and smash and peel the garlic cloves.
2. Throw the onion, jalapeno and garlic into the bowl of your food processor, put the lid on and pulse 3-5 times, until everything has been chopped up but is not mush.
3. Add the entire can of whole tomatoes with the juices, salt, pepper, lime juice, and cilantro.
4. Replace the lid of the food processor and, again, pulse 3-5 times. Remove the lid and scrape the sides of the bowl down, and make sure there are no large chunks of vegetable remaining. If there are, replace the lid and pulse a couple more times. If not, it’s ready!
I’ve been making this stuff on the regular for weeks now so that we always have some on hand for late night cravings. My husband likes it good and spicy, but I have a milder pallet. The good thing is, it’s so easy to make that it’s no problem to make two batches – one for him and one for me!
It will also keep in the fridge for at least a week, but I promise you it won’t last that long. Especially if you make it with these Homemade Paprika Baked Tortilla Chips!!