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5 Minute Restaurant Style Salsa

Yields 1 cup     adjust servings



  • 2 tomatoes (12 ounces) OR 1 (14.5 oz) can diced tomatoes
  • 1/4 of a small onion (don't go crazy. You don't want dragon breath)
  • half a clove of garlic, or 1 very small clove
  • half of 1 jalapeno, seeds and membranes discarded
  • 3 tablespoons cilantro
  • 2 teaspoons lime juice (fresh! fresh!)
  • 1/4 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon sugar
  • pepper to taste, optional


  1. Core the tomatoes and slice them in half. Add them to a food processor or blender. 
  2. If you are using canned tomatoes, drain them in a colander. Or squeeze a handful at a time out over the sink. Add drained tomatoes to the blender.
  3. Add the onion. Smash the garlic with the side of a knife and add that too. 
  4. Add half a jalapeno.
  5. Add the cilantro. I just chopped off what looked like about 3 tablespoons worth of leaves from the bunch and threw it in. You can always add more if you want.
  6. Add the lime juice, cumin, salt, sugar, and black pepper.
  7. Pulse the mixture about 1 full second at a time until blended. Stop a few times to scrape down the edges so you get everything chopped up. Don't go overboard or it will get too watery. 
  8. Serve with chips! It tastes great right away, but is even better the next day, after the flavors have married. Such a great union.