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.

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