Restaurant-Style Salsa

by ilene on May 30, 2012 · 5 comments

in recipes

My husband can eat salsa by the gallons.  I think its his favorite junk food to eat.  When we go to Safeway with a very specific grocery list  of things we need to buy,  I will divide the list in half and start barking out orders before we even get through the front door.  I will tell him exactly the items that he is responsible for fetching, remind him not to stray from the list and to meet me at the register in 5 minutes to check out.  Inevitably, he will emerge with a goofy grin and a huge bag of chips and jar of salsa in his arms, too.  He just can’t resist his salsa!

I make homemade salsa a lot since we eat it a lot around here. Click on the photo below to see my other salsa recipe, which is much more like pico de gallo:
Jeff once asked me to make more restaurant-syle salsa, meaning salsa that is more blended and thick to him, so I found this Pioneer Woman’s recipe and had to give it a try.  It has basically all the same ingredients as my pico de gallo recipe but blended up with some canned tomatoes. I had no idea what Rotel was, but found it with all the canned tomatoes at our local Safeway.   We also like our salsa extra spicy, so I added another jalapeño pepper to it.  The recipe is pretty easy, it just requires cutting up the ingredients and combining them in the food processor.  Jeff loved it!!  This salsa makes a ton of salsa,  I filled up 2 quart mason jars full of this salsa and I think we ate half a jar in one sitting, then finished the rest the next night.  It’s that good!

Restaurant-Style Salsa (copied from Pioneer Woman)


  • 1 can (28 Ounce) Whole Tomatoes With Juice
  • 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
  • 1/4 cup Chopped Onion
  • 1 clove Garlic, Minced
  • 1 whole Jalapeno, Quartered And Sliced Thin
  • 1/4 teaspoon Sugar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ground Cumin
  • 1/2 cup Cilantro (more To Taste!)
  • 1/2 whole Lime Juice

Preparation Instructions

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

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1 Keeley @ My Life on a Plate May 30, 2012 at 3:42 pm

This is my favorite salsa recipe! As an added bonus, you can make it all year (no worrying about finding fresh tomatoes). I think this stuff beats any salsa you’d find at the store, plus it doesn’t have that vinegary bite.

2 Haley May 31, 2012 at 12:52 am

This looks great! Thanks so much for sharing!

3 Chinny May 31, 2012 at 7:39 am


4 Andrea May 31, 2012 at 6:22 pm

haha! i just made a huge batch of this last week for me and ben!

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