Just 5 ingredients makes this Easy Restaurant Style Salsa so quick to make, and my go-to salsa of choice. And, it’s fresher tasting than the store-bought jarred stuff.
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I haven’t been able to grow any tomatoes in my garden, or any veggies for that matter, because of the lawn removal project (which by the way has slowed down dramatically because it’s been so dang hot and humid here, but we hope to get back to it soon).
So, since I haven’t been able to grow any tomatoes of my own, and the ones at the store just aren’t really worthy of making into salsa, I’ve actually been buying salsa lately.
Fortunately for me we’ve found an awesome one. It comes from the produce section of my grocery store, and it’s really good! The sign says that it’s made right there at the store.
I was reading the ingredient label the other day, and there were only 5 main ingredients, plus some preservatives. One of the things that struck me when reading the label was that the tomatoes they use are canned (they have the same list of ingredients as a can of tomatoes).
Well, you know what that means; I set out on a mission to recreate it myself.
5 simple ingredients
With just 5 simple ingredients, I hoped it wouldn’t be too hard. After a few tries I think I’ve gotten pretty close. And, when my husband took the bowl of salsa out of the fridge and started eating it saying how delicious it was, well I knew I had to share it with you. Thus, Easy Restaurant Style Salsa was created.
Mild, medium, or hot
Use 1 jalapeno if you like a mild salsa, and 2 if you prefer a spicier salsa. I might make it with 3 jalapenos for my brother (he likes it really spicy!).
Adjust as needed
I think the salsa is nice and thick, perfect for tacos and breakfast burritos. But, if you are dipping chips into it, you may want it to be a little thinner, so add a little water to thin it. And, a note on cilantro: you don’t have to remove all the stems; they are perfectly edible. But, I do remove the larger ones so there aren’t quite so many stems.
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Easy Restaurant Style Salsa Recipe
Easy Restaurant Style Salsa
- 1-2 jalapeno chiles
- 1 cup fresh cilantro roughly chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 can 28 ounce crushed tomatoes
- water to thin as desired
- Cut the stem off of the jalapenos, and remove the seeds and membranes. Roughly chop the chiles, and place them in the bowl of a small food processor. Add the cilantro, garlic powder, and salt, and pulse until finely chopped, scraping down sides of the bowl as needed.
- Place the chopped chile mixture along with the crushed tomatoes in a medium saucepan, and bring to a boil. Lower heat and simmer 20 minutes, stirring occasionally.
- Refrigerate until cool. Check the consistency of the salsa; If you’d like it a little thinner, add a little water to reach desired consistency. Serve with chips, tacos, nachos, enchiladas, tostadas, anything!
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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I love making homemade salsa, can’t wait to try this!
Could I substitute dried cilantro and get basically the same flavour?
Hi Debra, I’m honestly not that well versed in dried cilantro, but I’d be willing to guess that it would work just fine. I generally grow cilantro, and it’s pretty cheap to buy here. Since most of the other herbs work great dried, I would guess the same for cilantro. Dried herbs are generally more potent and concentrated than fresh herbs, you’ll need less; the typical ratio is three times the amount of fresh herbs as dry. So this would mean you’d want 1/3 cup of dried. That’s a lot in my opinion. I’d probably start with a tablespoon and work up tasting after each addition. Let me know if it works. I’d love to learn!
Thank you so much for getting back with me so quickly. I would normally just go purchase fresh cilantro but I’m trying to work down my pantry. Yes, a 1/3 cup sounds like an awful lot to me too. I’m going with your suggestion of starting small. After all you can always add more. I will definately let you know how it turns out. Thanks again!
I made this tonight. My hubby said this was just as good as what we get at our favorite restaurant. I stopped and got fresh cilantro. It was amazing. This is my new go to favorite!!
Awesome! I’m so glad you loved it!!! Thanks so much for letting me know! Have a wonderful week!!! 🙂 🙂
We love salsa so I can’t wait to make this recipe! Why is it cooked? Also, can this be stored at room temperature as a canned item also?
Lisa, cooking it concentrates the flavors and makes them more mellow. Also, my husband doesn’t like raw tomato flavors (even canned ones are too tomato-y for him), so I cook tomatoes to remove that raw bite. For serving, its fine to keep it out at room temperature, but for longer storage, like even more than a day, I’d refrigerate it. I don’t actually go through the canning process, but if you would like to do so, please follow the instructions from the USDA’s National Center for Home Food Preservation https://nchfp.uga.edu/publications/publications_usda.html or the official site from the makers of Ball jars https://www.freshpreserving.com/ .
omg, delicious. i have the same conundrum with store bought salsa! i am going to the store today and will be having chips and salsa for dinner!!