Last Updated on August 18, 2025 by Casia Valdés
There’s something magical about the salsa you get at your favorite Mexican restaurant—smooth yet vibrant, perfectly balanced between tangy, spicy, and savory. This Easy Restaurant Style Salsa brings that same magic into your kitchen in under 10 minutes.
With a combination of canned plum tomatoes, Rotel, fresh cilantro, jalapeño, onion, and just the right seasoning, this salsa is bold, fresh, and completely customizable to your spice preference. The best part? You don’t need to wait for peak tomato season—this recipe works beautifully year-round thanks to pantry staples.
I first started making this recipe when I realized how often we went through jars of store-bought salsa. Once I tried this homemade version, there was no going back. It’s fresher, more flavorful, and far cheaper than buying it ready-made.
Whether you’re serving it with warm tortilla chips for a party, spooning it over tacos, or adding a dollop to scrambled eggs, this salsa instantly elevates your meal.
Table of Contents
Why You’ll Love This Recipe
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Restaurant Quality at Home: Smooth, balanced flavor just like your favorite Mexican spot.
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Quick & Easy: Less than 10 minutes from start to finish.
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Pantry-Friendly: Uses canned tomatoes, so it’s always in season.
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Customizable Heat: Adjust jalapeño and Rotel to suit your spice level.
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Versatile: Works as a dip, topping, or marinade.
Ingredients You’ll Need (Makes about 3 cups)
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1 (14.5-ounce) can whole peeled plum tomatoes, undrained
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1 (10-ounce) can Rotel (diced tomatoes with green chilies)
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¼ cup yellow onion, roughly diced
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1 jalapeño pepper, seeded and finely chopped
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1 garlic clove, peeled
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¼ to ½ cup fresh cilantro leaves and tender stems (optional, adjust to taste)
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¼ teaspoon ground cumin
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½ to 1 tablespoon fresh lime juice (adjust to taste)
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¼ teaspoon kosher salt
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¼ teaspoon granulated sugar (to balance acidity)
Step-by-Step Instructions
1. Combine the Ingredients
In a blender or food processor, add the canned plum tomatoes (with their juice), Rotel, diced onion, jalapeño, garlic, cilantro, cumin, lime juice, salt, and sugar.
2. Blend to Desired Consistency
Pulse in short bursts until the salsa reaches your preferred texture—chunky, smooth, or somewhere in between. Scrape down the sides as needed for even blending.
3. Taste and Adjust
Use a tortilla chip for taste-testing—it gives the most accurate flavor check. Add more lime juice for brightness, extra salt for balance, or a touch more sugar if too acidic.
4. Chill Before Serving
Transfer to a bowl, cover, and refrigerate for at least 1 hour to let the flavors meld. Serve chilled with chips or as a topping for your favorite dishes.
Pro Tips for Success
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Spice Control: For less heat, remove all seeds from the jalapeño. For extra spice, leave some seeds or add a serrano pepper.
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Cilantro Lovers vs. Cilantro Haters: Adjust cilantro to taste or omit completely if preferred.
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Texture Trick: Blend half the ingredients until smooth, then pulse in the rest for a semi-chunky salsa.
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Make it Smoky: Add a pinch of smoked paprika or use fire-roasted canned tomatoes.
Serving Suggestions
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Serve with warm tortilla chips for an instant appetizer.
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Spoon over tacos, burritos, or enchiladas.
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Add to scrambled eggs or omelets for a zesty breakfast.
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Use as a marinade for chicken or fish.
Storage & Leftovers
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Refrigerator: Store in an airtight container for up to 5 days.
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Freezer: Freeze in small containers or ice cube trays for up to 3 months. Thaw in the fridge before using.
Why This Recipe Works
Using a mix of canned plum tomatoes and Rotel gives the salsa a balanced depth—sweetness from the plum tomatoes and a gentle kick from the green chilies. Fresh cilantro, lime, and garlic brighten the flavors, while cumin adds an earthy warmth. It’s a perfect balance of tang, spice, and freshness.
Recipe FAQ
Q: Can I use fresh tomatoes instead of canned?
A: Yes—use about 1½ pounds ripe fresh tomatoes, but blanch and peel them first for a smoother texture.
Q: How can I make this salsa thicker?
A: Drain some liquid from the canned tomatoes before blending.
Q: Is this salsa freezer-friendly?
A: Yes—freeze in small batches and thaw as needed.
Q: Can I double the recipe for a party?
A: Absolutely—it scales up perfectly.
Final Thoughts
This Easy Restaurant Style Salsa is proof that homemade beats store-bought every time. It’s fresh, flavorful, customizable, and ready in minutes. Perfect for game days, family dinners, or just snacking on the couch with a big bowl of chips, it’s the kind of recipe you’ll find yourself making again and again.
Once you taste it, you’ll never settle for jarred salsa again.
Easy Restaurant Style Salsa
Ingredients
Method
- In a blender or food processor, add the canned plum tomatoes (with their juice), Rotel, diced onion, jalapeño, garlic, cilantro, cumin, lime juice, salt, and sugar.
- Pulse in short bursts until the salsa reaches your preferred texture—chunky, smooth, or somewhere in between. Scrape down the sides as needed for even blending.
- Use a tortilla chip for taste-testing—it gives the most accurate flavor check. Add more lime juice for brightness, extra salt for balance, or a touch more sugar if too acidic.
- Transfer to a bowl, cover, and refrigerate for at least 1 hour to let the flavors meld. Serve chilled with chips or as a topping for your favorite dishes.
