Restaurant Style Salsa

Living in Phoenix, we are huge Mexican food junkies!  There are some weeks that we eat a Mexican food meal 4 nights a week! 

What comes with that is being pretty picky about salsa. 

We just can’t eat jar salsa. 

It’s just wrong.

We’re salsa snobs.

restaurant style salsa

This restaurant-style salsa from The Pioneer Woman is the PERFECT restaurant style salsa and it’s easy to make.

I am embarrassed to say that I made two batches in the last 4 days.  We chow this stuff down!

I made a few adjustments to her recipes, {i doubled the cilantro because we can’t get enough of the stuff!}

but her recipe is just perfect the way it is!

Restaurant Style Salsa


  • 1 can (28 Ounce) Whole Tomatoes With Juice
  • 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
  • 1/4 cup Chopped Onion
  • 1 clove Garlic, Minced
  • 1 whole Jalapeno
  • 1/4 teaspoon Sugar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ground Cumin
  • 1/2 - 3/4 cup Cilantro
  • 1/2 fresh Lime Juice


Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor.
Pulse until you get the salsa to the consistency you'd like.
We like ours with small pieces, so I'd say I do about 12 - 15 pulses.
Refrigerate salsa for at least an hour.
Serve with tortilla chips.

Serve with tortilla chips, in burritos, on top of enchiladas, in Taco Salad, or

About Melanie L.

Melanie works full time at Tuft & Needle and blogs part time evenings and weekends when her daughter is working on the cars with her dad!

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