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restaurant style salsa in a white bowl with a tortilla chip being dipped

Restaurant Style Salsa Recipe

  • Author: Verna
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 and 1/2 cups 1x
  • Category: Sauces & Dressings, gluten free,
  • Method: food processor
  • Cuisine: Mexican

Description

Chips and salsa in a jiffy when you make my quick & easy Restaurant Style Salsa. It’s bursting with fresh flavour, made with a handful of ingredients and ready in 5 to 10 minutes.


Scale

Ingredients

  • (2) 284 ml (10 oz) cans ( I used mild) Rotel Tomatoes with green chilies
  • 1/3 cup yellow onion, rough chopped for food processor ( approx 1/2 small onion)
  • 1/2 cup green pepper, rough chopped for food processor ( approx 1/2 green pepper)
  • 1 celery stalk, rough chopped for food processor
  • 1 tsp garlic salt ( not powder!)
  • 1/2 tsp onion powder
  • 1/8 tsp tumeric powder
  • 1/4 tsp celery salt
  • 1 tbsp tomato paste
  • 2 tsp pickled jalapeño juice

Instructions

  1. First add the chopped green peppers, onions and celery to your food processor, and mix until they are super small ( but not mush) and have released their juices. Scrape down the sides a couple of times if you need to.
  2. Now add the Rotel tomatoes, tomato paste, pickled jalapeño juice and spices to the food processor and  pulse until tomatoes are not so chunky. I usually pulse the mixture 10-12 times?
  3. Lastly add your salsa to a bowl, cover and refrigerate it for 30 minutes or longer, to let the flavours develop. Or serve it right away if you can’t wait.
  4. Enjoy!

Notes

  • of course you can add chopped cilantro to this salsa but I prefer it without? I enjoy fresh cilantro in my Pico de Gallo recipe.
  • This salsa should keep in the fridge for a week to 10 days.
  • I used Mild Rotel tomatoes with green chilies for this recipe. The heat is perfect.
  • If you would like it spicier, add more pickled jalapeño juice and or a pinch of cayenne pepper,

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