Homemade Restaurant-Style Salsa
Ingredients
2 cans (14.5 oz each) diced tomatoes, undrained
1 can (10 oz) diced tomatoes with green chilies (such as Rotel)
½ small onion, roughly chopped
1–2 jalapeños, seeded (leave seeds for extra heat if desired)
2 cloves garlic
½ cup fresh cilantro, chopped
Juice of 1 lime
1 tsp ground cumin
1 tsp salt (or to taste)
½ tsp black pepper
½ tsp sugar (optional, to balance acidity)
Instructions
1. Add the diced tomatoes, Rotel, onion, jalapeños, garlic, cilantro, lime juice, cumin, salt, pepper, and sugar (if using) to a food processor or blender.
2. Pulse several times until the salsa reaches your desired consistency—chunky or smooth.
3. Taste and adjust the seasoning with more salt or lime juice if needed.
4. Refrigerate for at least 1 hour before serving to let the flavors blend.
5. Serve with tortilla chips, tacos, burritos, grilled meats, or nachos.
Prep Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6–8
Tip: Store the salsa in an airtight container in the refrigerator for up to 5 days.
