Fast Restaurant Style Salsa

This fast and easy salsa is fresh and flavorful—ready to devour with chips or add to your favorite recipes.

All nutrition facts are AI generated and approximate.

Ingredients

• 1 (28 oz) can diced tomatoes
• 1 small white onion (roughly chopped)
• 2 jalapeños (stems removed; seeds and membrane removed for mild)
• ½ bunch cilantro
• 1 lime (juiced)
• 3 cloves garlic (smashed)
• 1 tsp salt
• ½ tsp pepper
• 1 tsp cumin

Directions

1. Add all ingredients to a food processor or blender. Blend on low until the salsa is your desired consistency.

Notes

• Dial the heat: Leaving the jalapeño seeds and membranes in makes it hotter; remove them for a milder salsa.
• Watch the texture: Pulse or blend on low just to your liking—a few pulses for chunky, longer for smooth.
• Let it rest: A stint in the fridge lets the raw onion and garlic mellow and the flavors come together.
• Adjust to taste: Add more lime or salt after blending if it needs brightening.
• Storage: Keeps in a covered container in the fridge for about a week.

Why This Works

• Canned tomatoes are consistent: They’re picked ripe and already softened, so you get restaurant-style salsa any time of year without cooking.
• Blending releases flavor: Processing the aromatics breaks down the onion, garlic, and cilantro so their flavors spread evenly through the sauce.
• Lime balances: The acid from fresh lime juice keeps the tomatoes from tasting flat and brightens every bite.
• Cumin adds depth: A little ground cumin lends that warm, earthy backbone you expect from a taqueria salsa.