Here’s a Restaurant-Style Salsa recipe that tastes just like the kind you get with warm tortilla chips at a good Mexican restaurant — smooth, bold, fresh, and ready in 5 minutes. 🥫🌶️🍅
🌮 Restaurant-Style Salsa
📝 Ingredients (Makes about 3 cups)
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1 can (14.5 oz) fire-roasted diced tomatoes (or regular diced tomatoes)
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1 can (10 oz) Rotel (diced tomatoes with green chiles)
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1/2 small onion, roughly chopped
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1–2 cloves garlic, peeled
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1–2 jalapeños, chopped (remove seeds for mild, keep them for spicy)
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1/2 cup fresh cilantro (loosely packed)
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Juice of 1 lime
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1/2 tsp salt
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1/4 tsp ground cumin (optional, for depth)
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1 tsp sugar (optional, balances acidity)
🧂 Instructions
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Combine everything in a food processor or blender.
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Pulse until desired consistency — typically smooth but with some texture.
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Taste and adjust: Add more salt, lime, or jalapeño as needed.
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Chill for 30 minutes (if you can wait!) to let flavors blend.
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Serve with warm tortilla chips or over tacos, burritos, eggs, or grilled meat.
🔁 Variations
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Smoky: Add chipotle peppers in adobo.
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Fresh twist: Swap canned tomatoes for fresh Roma tomatoes (roasted or raw).
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Chunky version: Pulse briefly or stir in chopped tomatoes at the end.
🧊 Storage
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Fridge: Up to 5–7 days
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Freezer: Yes! Freeze in airtight container for up to 2 months.
Would you like a version with roasted fresh tomatoes and peppers, a fruit salsa (like mango or pineapple), or a salsa verde?
