This Restaurant-Style Salsa includes simple ingredients
to create the most amazingly fresh salsa in minutes with only a food processor!
Watch the video for this recipe!
The end of summer is approaching and it’s definitely bittersweet. It’s been such a busy summer that I really don’t know where the time went. There were so many events with family and friends.
One of the most recent events was my family reunion. Fortunately, my reunion was in Dallas this year so I didn’t have to travel.
We have been meaning to make this salsa recipe for a while now, but with all of the summer events and revamping our website and launching a YouTube channel- Cooking with Kultural Kreations.
Head over and check it out!
Since making this Restaurant Style Salsa I am soooo hooked.
The freshness of homemade salsa is indescribable. I have been eating store-bought salsa for years and the taste just doesn’t compare.
The cilantro really sets this recipe off. To make the salsa all you need is a large food processor.
You will need:
- Can of whole peeled tomatoes
- Yellow onion
- Tomato paste
- Garlic salt
- Cayenne pepper
- Minced garlic
- White vinegar
Steps to make this recipe:
Add all ingredients into a large food processor and pulse three times. Once desired consistency has been reached, store in an airtight container until ready to serve.
Place all of the ingredients in the food processor and blend using the manual setting.
You will only need to pulse the salsa a few times, a few seconds at a time to reach the consistency of the salsa pictured.
We are all different so you may prefer a thicker or thinner also so adjust accordingly.
You are going to want to store the salsa in an airtight container.
We went old school and used a mason jar to store the salsa in. I recommend that you do the same to preserve the freshness of the salsa and create an airtight seal.
The recipe makes a little over 32 ounces of salsa so this recipe made a few ounces over the size of the mason jar pictured below.
If you are serving guests, I suggest that you make the salsa the day before and then store it overnight/ 24 hours to give the seasonings time to really soak in. Some things are just better the next day.
It’s football season so this is a great recipe to have on hand for gameday snacking. We enjoyed this salsa with On the Border tortilla chips.
They are not too thin and not too thick so they hold up very well with this salsa.
We made our salsa a little thick so we definitely needed a chip that could hold up well to this salsa. No one likes a chip that is instantly soggy once you dip it into the salsa!
As always, we hope that you will enjoy this recipe!
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- 1 28 oz can of whole peeled tomatoes
- 1/2 of a medium-size onion (cut into large pieces
- 1 large handful/bundle of cilantro
- 1 large jalapeno (include the seeds)
- 2 limes- juiced
- 1 6 oz can of tomato paste
- 1 tbsp of garlic salt
- 1 tbsp of cayenne pepper
- 2 tbsps of minced garlic
- 2 tsps of white vinegar
- 1/2 tsp of cumin
- 1 tsp of salt
- Add all ingredients into a large food processor and pulse three times.
- Once desired consistency has been reached, store in an airtight container until ready to serve.