Close up of corn chip scooping up homemade salsa (Salsa recipe - restaurant style)
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5 from 27 votes

Restaurant Style Salsa

Recipe video above. Just like what you get at your favourite restaurant and those jars sold alongside corn chips at the grocery store.... but it's better, healthier and cheaper! The fresh flavour is so, so good. Make it chunkier or smoother, to your taste.
Prep Time5 mins
Total Time5 mins
Course: Dip
Cuisine: Mexican
Keyword: Salsa recipe
Servings: 4
Author: Nagi


  • 1/4 cup chopped onion (white, brown or yellow)
  • 1 tbsp jalapeƱo pepper , seeds removed, roughly chopped (fresh best, canned ok)
  • 400g / 14 oz canned crushed tomato , best quality
  • 4 oz / 120g canned diced green chiles (Note 1)
  • 1/4 cup (packed) cilantro/coriander , roughly chopped
  • 1/2 tbsp+ lime juice
  • 1 clove garlic , minced
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 teaspoon ground cumin


  • Place onion and jalapeno in the food processor first, then add remaining ingredients (start with 1/2 tbsp lime juice).
  • Blitz to desired consistency - I like mine pretty smooth because you get better flavour out of the onion etc.
  • Taste test with corn chip for salt and lime. Adjust if necessary.
  • Refrigerate 1 hour before serving with corn chips, or other dippers (see in post for suggestions).


1. Canned Green Chiles - a popular Tex Mex ingredient sold in America not yet available in Australia. I bring back dozens every time I go to the US! Not spicy, more for smokey flavour. Tastes like chargrilled peppers (capsicum) which is a near perfect sun (except it's red instead of green). Use the same quantity (about 1/3 cup). Or leave it out - still so so tasty.
2. Serve on the day, or refrigerate in a sealed container for up to 3 days. May need freshening up with freshly chopped coriander/cilantro and lime juice.