Name: Restaurant Style Salsa Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mexican
Ingredients: 1/2 green bell pepper, rough chopped (for food processor); 1 celery rib, rough chopped; 1/3 cup yellow onion, rough chopped; 1- 10 oz can rotel diced tomatoes and green chilies (mild); 1- 14 oz can of diced tomatoes; 1 to 2 tablespoons tomato paste; 1 and 1/4 teaspoon garlic salt (not powder); 3/4 teaspoon onion powder; 1/4 teaspoon celery salt; 2 tablespoons pickled banana pepper brine*; 1/3 cup hot and spicy pickled banana peppers rings, packed then chopped really small*; 1/2 teaspoon ground cumin (completely optional!!)

Description

You’ll never go back to the jarred stuff after trying this Restaurant Style Salsa Recipe! It’s bursting with flavor thanks to a mix of tomatoes, vegetables, simple seasonings, and pickled banana peppers.

Ingredients

Scale

1/2 green bell pepper, rough chopped (for food processor)
1 celery rib, rough chopped
1/3 cup yellow onion, rough chopped
1- 10 oz can rotel diced tomatoes and green chilies (mild)
1- 14 oz can of diced tomatoes
1 to 2 tablespoons tomato paste
1 and 1/4 teaspoon garlic salt (not powder)
3/4 teaspoon onion powder
1/4 teaspoon celery salt
2 tablespoons pickled banana pepper brine*
1/3 cup hot and spicy pickled banana peppers rings, packed then chopped really small*
1/2 teaspoon ground cumin (completely optional!!)

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Instructions

Chop the vegetables: Add the bell peppers, onion, and celery to a food processor. Pulse until they’re diced into very small pieces (but not mush). Scraping down sides a few times if necessary.
Add the rest: Next, add the Rotel tomatoes, canned diced tomatoes, 1 tablespoon tomato paste, spices and banana pepper brine to the processor. Pulse until the tomatoes have broken down, about 15 pulses or so or until you're happy with the consistency
Add the banana peppers: Finish by stirring the chopped pickled banana peppers into the salsa. And add more tomato paste if necessary for taste and thickness.
Let it chill: Serve right a way and enjoy or transfer the salsa to a bowl or airtight container and place it in the fridge to chill for later. Step by step photos, tips, suggestions and more in above post.

Notes

Banana peppers: I use Bick’s Hot and spicy Pickled hot banana pepper rings for this recipe.
If you'd like the salsa spicer use Original Rotel and or add a pinch or two of cayenne pepper.
To store: Keep salsa in an airtight container for up to 10 days in the fridge.

Post was originally published January 2019 and has been updated.

Prep Time: 10 minutes
Category: Sauces & Dressings, Gluten free
Method: Food processor
Cuisine: Mexican

Keywords: restaurant style salsa