Restaurant Style Salsa (the best!)
Ever go out to eat just for that irresistible salsa? You won’t believe how easy it is to make restaurant style salsa at home.
So there’s this Mexican restaurant. It’s pretty amazing. Here’s how you know it’s amazing: Every time we go, we wait 30-45 minutes for a table. With a five-year-old and a three-year-old. And then I consume a week’s worth of calories in a single meal, topped off by a killer margarita (on the rocks, sugar rim).
And their salsa. Oh, my — their salsa. I could literally drink the stuff. But I don’t – obviously. Because….chips. So there’s another week’s worth of calories.
But hey, you gotta live a little, and this place is certainly a splurge in terms of calories. It’s well worth it, though. However, since it’s clearly not an everyday type thing, it was pretty necessary to at least come close to this salsa in my own kitchen. And you guys will seriously not believe how easy this is to make. SO easy.
I made a couple batches of this while I was testing the recipe so I texted my neighbor, Julie. I’m always pawning food off on them but oddly enough, they don’t seem to mind. Anyways, I texted and asked if she wanted some salsa.
Julie: “No, I’m really picky about salsa, I only like it at Mexican Village.” <— That’s the restaurant we like too.
Me: “YOU HAVE NO FAITH IN ME WHATSOEVER. Won’t someone in your family eat it? This batch is too spicy for me.” <—or something like that.
Julie: “Oh, Jeff will eat it, he loves salsa.”
So I drop it off, with chips…of course.
Later that day:
Julie: “I actually like it! I’m normally not a fan, but this is good!”
Me: I don’t really remember what I said. It was probably mostly emojis. But when someone says they don’t like something, and then they try it and they do like it? Pretty much the best thing ever.
So here’s how you make this salsa:
Throw everything in the blender or food processor.
Stuff your face with chips and restaurant style salsa. That’s pretty much all there is to it. I’m confident you can handle it.
I’m teaming up with Red Gold® for a couple recipes this year and for this first recipe, they sent me their tomatoes and a can of their competitor’s tomatoes. I’ll let the pictures speak for themselves.
Pretty clear difference, right? I mean, what is that spot on one of the competitors tomatoes? Gross. Which would you rather eat? Last year, I had the opportunity to meet the folks behind Red Gold and learn more about the fourth-generation family-owned company. They’ve been growing tomatoes for over 70 years and now are non GMO Project Verified and their cans feature non-BPA/BPS liners. Something else that I found really interesting on my visit to the Red Gold facilities was that they are taking steps to become landfill free by 2017. Pretty impressive, right?
I almost didn’t want to put those beauties into my blender, but….chips. Salsa.
Enjoy! Margarita optional. Sorta.
Used in this recipe:
Restaurant Style Salsa
Yield: 2-3 cups
Prep Time: 10 minutes
Total Time: 10 minutes
Ever go out to eat just for that irresistible salsa? You won't believe how easy it is to make restaurant style salsa at home.
- one can (28 ounces) Red Gold peeled whole tomatoes (with juice)
- 1 jalapeno (seeds removed if desired to decrease spiciness), roughly chopped
- 1/2 small onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 cup loosely packed cilantro leaves and stems, torn
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon sugar or agave nectar
- pepper to taste
- In a food processor or blender, pulse and blend until combined, scraping down sides as needed. You don’t want it completely smooth, but all large chunks should be gone.
- Serve immediately or store in an airtight container for up to a week.
Note: If you don’t love garlic - omit garlic cloves. For a more subtle garlic flavor, omit garlic cloves and use 1/2 teaspoon garlic powder.
Serving size: 2 tablespoons
Verdict: LOVED it. Could not stop eating it.
Husband’s take: The batch with the fresh garlic was a little too garlicky for him but other than that, he was a fan.
Changes I would make: None! But this recipe is great because you can adjust things such as heat level, cilantro, lime juice – tweak it until it’s perfect for you.
Difficulty: You guys, it’s SO easy.
Craving more dips suitable for chips? You’re not alone. Try:
- Healthy Southwestern Creamy Black Bean Dip
- Stovetop Spinach Dip with Sundried Tomatoes
- Two Ingredient Cranberry Salsa
- Herbed Feta Dip
- Roasted Cauliflower and Cheddar Dip
- Broccoli and Bacon Beer Cheese Dip
- Hot Caprese Dip Recipe
- Hummus Spinach Artichoke Dip
- Baked Goat Cheese in Marinara Dip from Red Gold
- Tailgate Queso Dip from Red Gold
- Cheesy Chicken Buffalo Dip from Red Gold
Disclaimer: This Restaurant Style Salsa was created in connection Red Gold Tomatoes. Red Gold compensated me for the time required to create this recipe and share it with you. All opinions are always my own. Thank you for supporting my blog by reading about brands I use and love in my own home.