The best homemade restaurant style salsa made with canned fire roasted or San Marzano tomatoes, fresh cilantro, red and green onion, a touch of cumin for that Latin flavor and a good dash of smoked paprika.
Today I have a quick post on how to make the best restaurant style salsa at home, better than your favorite Mexican restaurant! Because let’s be honest: nobody can do it better than you!
This is my favorite 5 minute red salsa recipe to throw together for a pool party or any unexpected guests. Perfect to serve with chips or even drizzle over some grilled chicken. Store it in a mason jar with a lid and take it to go!
A couple of important things to remember:
- Make sure your tomatoes are chilled before starting or refrigerate the salsa for a couple of hours after you mix everything together.
- Use a food processor like this (<-amazon affiliate) not a blender. Blending it just a second too much will turn it into a sort of smoothie, so proceed with caution 😉
- Take it easy with the cumin! Start with a little bit and add more after tasting the final salsa as this little spice can be pungent and a little bit goes a long way.
- If you like your salsa on the chunky side make sure to drain the tomatoes before proceeding.
- Be mindful of the jalapeño. If you like your salsa mild start with half, if you like it spicy then add one or even more jalapeños.
- Taste and adjust seasonings 11 times and enjoy!
Restaurant Style Salsa Recipe
Prep Time
5 mins
The best homemade restaurant style salsa made with canned fire roasted or San Marzano tomatoes, fresh cilantro, red and green onion, a touch of cumin for that Latin flavor and a good dash of smoked paprika.
Course: Appetizer
Cuisine: Latin
Servings: 6 people
Ingredients
- 28 oz canned fire roasted or San Marzano tomatoes
- 1 small red onion cut into chunks
- 2 green onions (scallions) cut into 1 inch pieces
- 1 clove garlic grated
- 3/4 c fresh cilantro leaves + more to taste
- 1 jalapeño
- 1 lime juiced
- 3/4 teaspoon sea salt + more to taste
- 1/2 tsp ground cumin
- 1 tbsp smoked paprika + more as desired
Instructions
Add the tomatoes to the bowl of a food processor together with the scallions, red onion, garlic, cilantro and jalapeño.
Add the spices on top and pour in the lime juice.
Very carefully press the pulse button a few quick times making sure yo don’t over chop the salsa.
Transfer to a bowl and taste seasonings. Add more lime and sea salt if desired. If you want it even smokier make sure to add a little bit more smoked paprika and mix well.
You’ll Also Love:
Fresh Tomato Salsa
Strawberry Salsa
Tomato Avocado Salad
Hi Florentina,
I love the recipes you channel from your Man in the Photo. This one is especially welcomed at our home since we love both Italian and Mexican foods.
I do have a question about today’s salsa: how long does it last? Maybe I didn’t see it in the paragraphs before the recipe and if I did, I apologize. But we love salsa and chips here.
Thank you for so many wonderful recipes.
Linda
Hi Linda, thanks so much for stopping by. The truth is in our home it lasts only for about 1 day haha, but you can easily keep it in the fridge with a tight lid on for a week. ~Florentina Xo’s
YES PLEASE! I would prob throw some hunks of avocado in there to really please my palette!!! YUM! 😀
Haha whatever rocks your boat, I’m not the one to judge 😛