Restaurant-Style Salsa

  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 5 min
  • Total Time: 1 hour
  • Yield: 5 cups 1x


  • 1/2 cup cilantro (more to taste)
  • 1/4 onion (about 1/2 cup)
  • 1 clove garlic, outer skin removed
  • 1 whole jalapeno, halved (I take the seeds out)
  • 1 can whole tomatoes (28 ounce) or 1 quart home-canned whole tomatoes, undrained
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 lime, juiced
  • 1 can diced tomatoes with green chilies (10 ounce)


  1. Combine cilantro, onion, garlic, and jalapeno in a food processor.
  2. Process until all of the veggies are chopped, about 30 seconds.
  3. Add the whole undrained tomatoes, sugar, salt, cumin, and lime juice and pulse a few time until you get the salsa consistency that you like (10-15 pulses).
  4. Add the diced tomatoes and pulse one or two times to combine. Test the seasonings on a tortilla chip and adjust accordingly.
  5. The salsa is much better when it has time to sit. Let it rest for at least an hour before serving with warm tortilla chips or any other Mexican dish.
  6. And if you missed it, this is amazing with homemade baked tortilla chips!

  • Category: side
  • Method: no bake
  • Cuisine: American

Keywords: salsa recipe, salsa, tomato, mexican food

38 Recipes for Busy Moms
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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

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