This restaurant-style mild salsa recipe takes under 5 minutes to make and is a great healthy, fresh homemade appetizer perfect for game day!
Plus it can be made all year round as it uses canned tomatoes! With cilantro, lime juice, onion and a few spices you can have this easy salsa on the table in minutes.
Serve it with flour tortillas or with corn chips for a naturally gluten-free snack.
Who doesn't love chips and dip!!! Put a bowl of fresh salsa on the table and people will be happy. Serve a few beers and people will be laughing. Serve a few margaritas and you have yourselves a party!
Restaurant salsa is so much better than anything you can buy in a can or jar. It is fresher, overflowing with flavor and doesn't have that slightly metallic taste that some jars/cans can have.
And now with this easy recipe you can make the same restaurant salsa at home.
How do you make restaurant style salsa at home?
The ingredient lists looks quite long but the process is so simple. You just add the ingredients to the food processor and blitz them for about two minutes.
If you add them in the following order the food processor will break down the larger items before it gets to the cilantro, so you will still get attractive green flecks in your salsa rather than a brown colored salsa.
- tomatoes
- onions
- garlic
- cumin
- coriander
- salt
- sugar
- lime juice
- cilantro
Is this salsa suitable for kids?
Definitely!!!!
My kids will be the first at the table if they know this is on offer.
This is a mild salsa, so there are no jalapeños in the mixture. Obviously feel free to add them if you like your salsa spicy or if your kids are exploring spicy foods.
I would add them after the onions, to ensure it gets thoroughly chopped up.
This salsa makes a great lunchbox idea! Spoon some into an airtight pot, add a few corn chips and enjoy dipping at lunch!
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Can this salsa be made ahead of time?
It sure can!!!
In fact it is better made at least 3 hours before you need it. It gives the flavors time to meld together, making everything taste smoother.
How long will homemade salsa keep?
Okay, so it should last for up to 4 days in the refrigerator, BUT I have never had it last that long. We struggle to leave it the 3 hours 😉 let alone 3 days!
What to dip in your restaurant style salsa
Are you a soft tortilla or a hard tortilla kind of person??
We are mixed. So I like to serve both and also a selection of crunchy veggies for those avoiding carbs.
Get the recipe for my favorite homemade soft tortillas here.
Enjoy x
For more dips try:
If you try this Mild Salsa, please leave a 🌟star rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that the recipe is trustworthy.
Any questions about the recipe? Use the comments section below.
Get the Recipe
Restaurant Style Mild Salsa
Ingredients
- 28 oz can whole plum tomatoes including juice
- 1 small onion (see note 1)
- 3 cloves garlic
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 ½ teaspoon salt
- 2 teaspoon granulated sugar
- 3 tablespoon lime juice
- 1 cup cilantro tightly packed
Instructions
- Pour the canned tomatoes and their juice into a food processor (or blender).
- Peel and roughly chop the onion then add it to the tomatoes
- Peel the garlic and add them to the processor
- Add the spices, salt, sugar and lime juice. Then add the cilantro to the top.
- Pulse chop your salsa until you have the desired consistency.
- Transfer the salsa to an airtight container and refrigerate for at least 3 hours and up to 4 days.
Video
Notes
- You can use a brown, white or red onion.
Nutrition
Nutrition is per serving
Recipe adapted from Averie Cooks
five says
Best ever
Claire | Sprinkles and Sprouts says
So happy you loved it.
Thank you for taking the time to come back and comment.
Cx
Jenny says
Hi I just research this recipe all the plum tomatoes in the grocery app of my local grocery store have basil in them does that thow the seasoning off
Claire | Sprinkles and Sprouts says
Hi Jenny,
I am thinking it might do. But I don't think it would be a terrible flavor either.
You can use already chopped tomatoes if you can find those without basil.
I'd suggest adding everything except the tomatoes in the food processor first and give it a few pulses to chop it roughly.
Then add the tomatoes and give it a quick pulse to combine.
The reason I usually recommend plum tomatoes is that with chopped ones, by the time you have whizzed it enough for the veg to all be chopped the tomatoes have become a very smooth sauce and I prefer keeping a bit of texture in there.
Hope that helps
Cx
Manjinder says
Hi I don't have fresh cilantro will ground work?
Claire | Sprinkles and Sprouts says
You can just leave it out.
Ground coriander is the seeds rather than the leaf so it won't give the same flavor.
Cx
Cassie says
Can you can this?
Claire | Sprinkles and Sprouts says
I haven't tried, but I am fairly certain it would can well, following proper canning techniques.
Hope that helps
Cx
Lori says
Love this recipe! So easy to make with ingredients I always have on hand (well maybe not the cilantro, but I make sure to grab some for this) Tastes so good, it never lasts beyond two days, my daughter can't stop eating it. Thanks!!
Judy says
Hi Claire
Can you use garlic powder instead of the cloves of garlic? I never use cloves even thou I know it would be fresher tasting (I just never have any). Anyway, if you did use the garlic powder how much (teaspoons) do you think it would be?
Claire McEwen says
Hi Judy,
I have never tried it with garlic powder and like you say I think it will taste different to fresh.
But as a general rule 1/4 tsp of garlic powder is equivalent to a medium clove of chopped fresh garlic.
Even though the recipe uses 3 cloves, I would try using just 1/2 tsp of garlic powder and taste your finished salsa.
I hope that helps. Do let me know if you try it and I can add a note in the recipe card.
Cx
Michelle Schroede says
I just found this recipe today and plan on going to get some of the ingredients I’m missing today! Sounds wonderful! I don’t have a food processor so I hope a blender will mix it to the right consistency. I have been looking for a mild sauce and this sounds perfect!
Claire McEwen says
Hi Michelle,
I would say that a blender should work, but it might take a bit longer than a food processor.
Definitely make sure that you put the ingredients in chunkiest first (which is how the recipe is written) that way they are closest to the bad and will get well chopped and then incorporated into the canned tomato.
I hope you enjoy it 🙂
Cx
Cynthia says
Hi,
Am I able to just use regular whole tomatoes instead of canned tomatoes?
Claire McEwen says
Hi Cynthia, I find with fresh tomatoes the flavor is quite different and not like the salsa you get in restaurants. But it does work. Hope that helps 🙂 Cx
Paul Clark says
Love this recipe!!
Have you ever tried canning it?
Claire McEwen says
Hi Paul,
I haven't tried canning the salsa. I wonder if it night loose that fresh taste? But certainly worth a go 🙂
Cx
Michelle says
Wow, I just made this salsa and it is so yummy! Very easy to make, we all loved it. Thanks for such a delicious and easy recipe. 😊
Kim says
We have our first garden this year and were looking for something to do with all the tomatoes! This recipe is SALSA PERFECTION! Thanks so much for sharing! We added jalapeños for a little kick and it made if even better. Muchas Gracias!
Josephine B says
Hi Claire, I forgot to ask if this can be frozen if I make a double batch and if so how long would it keep? Thank you.
Claire McEwen says
I have never frozen it so I can't say for sure! But I think it should be okay. You might find the cilantro goes a little dark/black. But the flavor shouldn't be affected.
I keep it in the fridge for at least a week (probably more like 10 days) and it has been fine. BUT most food safety websites suggest only 5 days for fresh salsas, which is why I suggest 5 days as I don't like to advise anything different.
Hope that helps Cx
Josephine B says
Hi Claire, I'm on the Keto plan and don't have carbs, so would this salsa be OK without the sugar. I'd love to try your recipe as anything bought has the sugar in and since this is homemade I'm hoping you can help me out. Thank you.
Claire McEwen says
Hi Josephine,
You can definitely leave out the sugar. I add it to counter balance any sourness from the tomatoes, but if you use a good brand/variety of canned tomato (Italian are very good) then they will be naturally sweeter.
Hope that helps.
Cx
Sydney says
Hi! I’d love to make your recipe and wanted to see how much it made? Do you know about how many ounces one batch of it made?
Claire McEwen says
Hi Sydney,
I haven't weighed the finished salsa so I can't be sure on the ounces. But as written the recipe makes around 4 cups of salsa.
Hope that is some help 🙂
Cx
Amanda says
Can the salsa last more than 4 days in the fridge? One jar doesn't last long in my house but I don't always want to whip up a new batch every other day. So, can I double it and then store it in the fridge (in a mason jar) for longer than 4 days?
Claire McEwen says
Hi Amanda,
I've kept it for 6 days with no issues. We have kept it longer as well but I find it starts to get a bit wetter and the cilantro loses it color and freshness. But it is still delicious!
Hope that helps 😀
Liz says
I made this and added jalapeños. It was awesome !!
Claire McEwen says
Oh I am so pleased you enjoyed it Liz!
Eliana says
Deliciosa
Debbe says
Love this recipe. I like a lil bite to my salsa so I added some jalapeños! Yummmm best quick salsa to make and I almost always have all these ingredients on hand. This will be my go to.
Claire McEwen says
I am so pleased you enjoyed it Debbe, thank you 😀
Ava says
Okay, let me just say that this recipe is absolutely amazing! I had to make some homemade salsa for my spanish class, and my entire class loved it! My teacher even said this was one of the best homemade salsa recipes that she had ever had and she asked me for the recipe. It is super easy and super delicious. I have tried many salsa recipes, but this one is by far my favorite! One thing that I didn’t use though was the coriander. I didn’t have any, so I made my salsa without it and it was still delicious! This recipe is amazing and 100% recommended to all people who love salsa.
Claire McEwen says
Oh Ava!! Thank you so much for coming back to comment! I am so pleased that the salsa was a hit in class.
Your comment has made me grin from ear to ear. So thank you 😀
Evie says
This dish is looking delicious.
Claire McEwen says
Thank you Evie