There are salsas you scoop casually… and then there are salsas that disappear before you’ve finished your first chip.
This is the second kind.
Fresh tomatoes, onion, garlic, and jalapeños get blended with San Marzano tomatoes and green chiles, then gently simmered to concentrate the flavor. That short simmer is the move. It smooths everything out, deepens the garlic and cumin, and delivers a bold, restaurant-style finish that feels intentional.
It’s perfect with chips, obviously — but don’t stop there. Spoon it over Instant Pot Salsa Chicken, tuck it into Easy Weeknight Stuffed Peppers, or serve it alongside Foil-Baked Cod with Lemon and Dill for a bright contrast.
Savor the process, and thanks for cooking with us. Check out our other recipes. Visit us on Pinterest
Smooth Restaurant-Style Salsa You Can Make at Home
Ingredients
- 4 ripe tomatoes, cored and quartered
- 1 red onion, peeled and quartered
- 3 garlic cloves, peeled
- 3 jalapenos, stemmed and seeded (you can substitute 1-2 habanero or serrano peppers.)
- 1/3 cup fresh cilantro
- 3 tablespoons fresh lime juice
- 2-3 teaspoons ground cumin
- 2-3 teaspoons sugar, optional
- 1 1/2 teaspoons salt
- 15 ounces crushed San Marzano tomatoes, 1 can
- 4.5 ounces diced green chiles, mild, medium, or hot (1 can)
Instructions
- Place the fresh tomatoes, onion, garlic, peppers, cilantro, lime juice, 2 teaspoons cumin, 2 teaspoons sugar, and salt in a food processor. Pulse until the contents are fine and well blended.
- Pour in the crushed tomatoes and green chiles. Puree until mostly smooth. Taste, then add more seasoning if desired.
- Simmer for 5 – 10 minutes to remove excess water and blend the flavors. Let cool, then store in mason jars in the fridge. It usually makes just over 2 full mason jars worth.
Notes
- “This is the best salsa I’ve ever had.”
- “You could package this up and sell it.”
