Prepare your Taste Buds
I used to make salsa from scratch, blanching, peeling and dicing fresh tomatoes. While that version is amazing, it is also incredibly time consuming. This salsa recipe is a blended version, similar to one that you would find at a restaurant. It comes together quickly, just open a few cans, add in some fresh ingredients, blend and voila! Try this restaurant-style Salsa, I can almost guarantee it will be your new go-to recipe.
How to make Salsa
Combine all of the ingredients in a blender, food processor or a large bowl using an immersion blender and blend for about 10 seconds. Then pulse until the salsa is blended to your desired consistency. Short, quick pulses will produce a salsa with a slightly chunky texture or pulse longer for a smoother texture, the whole process should take less than 30 seconds.
The salsa can be served immediately with tortilla chips, but I recommend refrigerating it for at least 1 hour before serving, allowing the flavors to marry. This Salsa recipe pairs perfectly with my recipe for Fresh Guacamole.
Handy Hints for Salsa
•Rotel comes in several different varieties. I typically use the ‘original’ for salsa, but you can easily swap for different variations in heat.
•For a spicier version of this salsa, leave the seeds and the membrane of the jalapeño intact and chop.
• If making this salsa in advance, it is best after it has been refrigerated for 24 hours, making it the perfect make-ahead appetizer for a crowd. It will stay fresh sealed in an airtight container for up to one week.
Homemade Salsa
This salsa recipe is similar to one that you would find in a restaurant and comes together in a flash.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 12 people 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
- 2 10 oz cans Rotel Original
- 2 14.5 oz cans diced tomato, drained
- 1/2 cup yellow onion, roughly chopped
- 1 tablespoon jalapeño, membranes and seeds removed, roughly chopped
- 1 whole garlic clove, roughly chopped
- 1/4 cup cilantro, roughly chopped
- 1/2 teaspoon cumin
- 1/4 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoons lime juice (or juice of 1 lime)
Instructions
- Combine all of the ingredients in a blender, food processor or a large bowl using an immersion blender.
- Blend for about 10 seconds. Then pulse until the salsa is blended to your desired consistency. Short, quick pulses will produce a salsa with a slightly chunky texture or pulse longer for a smoother texture, the whole process should take less than 30 seconds.
- Season to taste with additional salt and lime juice.
- Serve immediately or store in an airtight container for up to one week.
Notes
This recipe makes approximately 6 cups of salsa, making it great to serve a crowd as an appetizer or for a weeknight dinner, leaving plenty of leftovers for snacking all week long. It can be easily be cut in half if you don’t need that much salsa!
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