This Tex-Mex Restaurant Style Salsa is a winner! My husband literally eats this with a spoon. Seriously. My step-daughter asks when I’m making more so she can finish the batch she’s currently eating. And it’s SO easy to make!!!
At home we call it “Fire in the Hole!” because we like it hot and spicy! Tip about Jalapeno Peppers – typically, the older they are the hotter they get. You might make a batch of salsa with only one jalapeno and it’s not that hot; another time one jalapeno may make it super hot because that jalapeno was older or was just plain hotter to start. My suggestion – if you like it hot then toss an entire jalapeno pepper (no stem) in, mix it up, and taste test it. If you want it hotter, add half of another and go from there. If you want flavor over heat then first try adding 1/4 of a jalapeno pepper, you can always add more, but you can’t take out what you’ve already mixed in. So add a little spice at a time until you get it as hot as you like.
The Tex-Mex Restaurant Style Salsa keeps in the refrigerator for at least a week (only lasts a day with my family because they eat it that fast!). It’s great to have on hand to spice up recipes or as a quick appetizer for unexpected guests. Just grab a bag of your favorite tortilla chips, toss the Tex-Mex Restaurant Style Salsa in a decorative bowl, and you have a quick and easy appetizer. Let the party begin!Print
The BEST Tex-Mex Restaurant Style Salsa that makes your mouth beg for more! Simple, fresh and easy. Drain, chop, process, stir and you’re done!
- 1 10 ounce can diced tomatoes with green chiles, drained. I suggest Rotel Mild or Original.
- 1 14.5 ounce can whole peeled tomatoes, drained.
- 1 fresh jalapeno pepper, stem cut off but keep seeds and membrane.
- 1/4 cup packed whole cilantro leaves. (chop after you have a full packed 1/4 cup)
- 1/4 cup chopped onion
- 1 large garlic clove
- 1/2 to 3/4 teaspoon salt
- 1/4 teaspoon cumin
- 1/2 to 1 whole lime, juiced
- Drain the can of tomatoes with green chiles. Once drained, pour tomatoes and chiles into the food processor.
- Drain the can of whole peeled tomatoes. Once drained, pour the tomatoes into the food processor.
- Tightly pack 1/4 cup with fresh cilantro leaves. Empty the 1/4 cup of cilantro leaves onto a cutting board and chop. Place the chopped cilantro into the food processor.
- Chop onion (doesn’t have to be minced but somewhat small). Measure 1/4 cup of the chopped onion, then put the chopped onion into the food processor.
- Finely chop the clove of garlic and add it to the food processor.
- Cut the stem off the jalapeno pepper then slice the rest of the jalapeno into several small pieces, keeping the seeds and membrane. Scrape the sliced pieces with a knife from the cutting board into the food processor so you can avoid getting fresh raw jalapeno on your hands. However you get it into the food processor, be sure and wash your hands afterwards!
- Add the 1/4 teaspoon cumin and 1/2 teaspoon salt to the food processor.
- LEAVE OUT the lime juice.
- Put the lid onto the food processor and process for about 10 to 12 seconds. Just enough to process everything but not puree it.
- Pour the salsa from the food processor into a bowl.
- Juice the lime into a separate bowl. Add the lime juice 1/2 tablespoon at a time to the bowl with the salsa and stir. If you like the fresh lime taste then add a bit more and stir again.
- Let sit in refrigerator for an hour or two for the best flavor. But if you can’t wait, I’ll understand.
- Typically, the older the jalapeno the hotter. I can use one jalapeno (about a week old, with the skin just starting to wrinkle) and the salsa can be really hot. Sometimes I have to add 2 or 3 jalapenos if the jalapenos are really fresh because we like it hot hot hot! If you do not like it spicy I would add only 1/4 of a jalapeno at first. After you process all the ingredients – prior to taking out of the processor and adding the lime juice – taste the salsa for heat. If it’s not hot enough add another 1/4 a jalapeno. *Remember, you can always add more but you can’t take out what you’ve already put in!*
- Cilantro needs to be fresh or it’ll lose it’s flavor. You can easily wash it, wrap in paper towels and store in a plastic storage bag in the refrigerator for several days. You can tell if it’s still fresh by how strong the smell of cilantro is when you open the bag.
- I pour the salsa out of the processor, into a bowl, and stir in the lime juice last because it really pops and gives it that fresh lime taste by doing it this way. I’m not sure why it works exactly, but try it, you’ll see!
- This recipe is easy to adapt so if you like more cilantro, add more! If you want more garlic, add more! If you want more or less of anything, play with it and make it your own special salsa.
- This salsa freezes well! Just put in an airtight container and store in the freezer.
Keywords: best salsa, tex-mex salsa, restaurant style salsa, mexican salsa