It’s time to enjoy a great snack with some warm tortilla chips and Restaurant Style Salsa!

While I love my Homemade Chunky Salsa, my husband loves the smooth restaurant-style salsa. So, in hopes of making his day, I decided to adapt my chunky salsa into a restaurant-style salsa. The result?

This is the best homemade salsa and it never last long around here!

Homemade Salsa can be adjusted to your prefered level of spice too, we like to keep ours mild but you can always heat yours up too!

How do you make Restaurant Style Salsa?

It’s so easy to make Homemade Salsa, plus you can easily make extra and keep them in mason jars in the refrigerator until you’re ready to serve them.

Homemade Salsa is made with a few ingredients along with a food processor.

We typically use a can of peeled whole tomatoes; however, you can use garden fresh tomatoes too. We prefer to peel the tomatoes, but it’s not necessary either and can be done without peeling too. If you do use fresh tomatoes, then you may need to add a little bit of water in place of the juice in the canned tomatoes.

If you are using fresh tomatoes, I would add in the water after starting the food processor to see if it’s necessary, it’s going to depend on how juicy the tomatoes are.

Peeled Whole Tomatoes
Green Chilies
White Onion
Garlic
Sugar
Salt
Cumin
Cilantro
Lime
Jalapeno (Optional)

How do you make Spicy Salsa?

If you want to make your salsa spicy, add additional Jalapeno to it. Garden Fresh Jalapenos can add significant heat to the salsa, so it’s best to add one and try it then add more if preferred.