5 Minute Restaurant Style Salsa

5 from 3 votes

Why do we buy canned salsa? Whyyy?? This salsa takes 5 minutes to throw together, and it really does taste like it's from a restaurant. Also, scroll down to read how Eric and I have been hosting Taco Tuesdays all summer, and how you can too!

Prep Time5 mins

Total Time5 mins

Course: Appetizer

Cuisine: Mexican

Servings: Servings

Calories: 16kcal

Author: Karen

Ingredients

2 tomatoes 12 ounces OR 1 (14.5 oz) can diced tomatoes
1/4 small onion don't go crazy. You don't want dragon breath
1/2 clove garlic or 1 very small clove
1/2 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

Instructions

Core the tomatoes and slice them in half. Add them to a food processor or blender.
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.
Add the onion. Smash the garlic with the side of a knife and add that too.
Add half a jalapeno.
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.
Add the lime juice, cumin, salt, sugar, and black pepper.
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.
Serve with chips! Juanitas are the best chips. The salsa tastes great right away, but is even better the next day, after the flavors have married. Such a great union.

Notes

Next time, if I have a 4 ounce can of green chiles on hand, I will drain them well and throw it in to my salsa. Try it out! Fire roasted is even better.

Nutrition