Made with canned fire-roasted tomatoes, this restaurant style salsa is ready in just a few minutes, packed with flavor without being overly spicy, and low in calories. Perfect for tacos, bowls, eggs or simply eaten with chips, once you’ve tried this delicious fire-roasted salsa recipe, you’ll want to make it again and again!
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You’ll Love This Recipe!
Inspired by a local restaurant in San Diego, I perfected this restaurant style salsa recipe and it’s seriously so delicious! It’s super flavorful, tangy, has just the right amount of heat, and more importantly doesn’t taste like marinara sauce like some red salsas sometimes do. When the restaurant sadly closed down, the first thing I wanted to do was recreate the salsa! I tested it again and again, until we found the perfect balance of flavor, heat, and texture. It’s 100% my favorite salsa, and I make batches of it multiple times a month.
It’s ridiculously easy to make! All the ingredients go into a food processor, and get pulsed until the desired consistency. No cooking, and easy clean-up.
It’s very versatile! Use it on tacos, quesadillas, salads, omelettes or scrambled eggs or simply eat it as a dip with tortilla chips. It’ll add that extra punch of flavor you didn’t know you needed!
Salsa is low-calorie and adds an immense amount of flavor to dishes. It’s such a great condiment to have on hand to take simple meals to the next level. It’s super-low in calories, low-carb and low-fat, and fits into many different diet or dietary restrictions.
Key Ingredients
Fire-roasted tomatoes: I used canned fire-roasted tomatoes, they’re delicious and very convenient. They can be diced, whole, crushed, it won’t matter since everything goes into a food processor. Some cans come with green chiles already mixed with the tomatoes, and with or without will work.
Green chiles: again I used a 4 ounces can, they come in different spice level, usually mild or medium. Choose whichever you prefer.
White onion: this is the best variety for this salsa because of its sharp flavor. It balances the sweetness of the tomatoes really well.
Jalapeño: they have such a great flavor and will add a little heat.
Fresh cilantro: as you know I love fresh herbs, and the cilantro adds a ton of flavor.
Fresh lime: the touch of acidity that the lime juice balances this recipe perfectly.
How To Make This Restaurant Style Salsa
Peel the onion and roughly chop it into a few pieces.
Then remove the stem of the jalapeño, and remove some seeds and membranes if you wish. The heat of the salsa will come mostly from the jalapeño, so the more seeds you keep, the spicier.
Then it couldn’t be easier, all you’ll do is combine all the ingredients into a food processor and pulse until everything is chopped but still a tad chunky or to your preferred consistency.
Transfer the salsa into a glass container, and store sealed refrigerated.
Combine all ingredients into a food processor.
Pulse until chopped.
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Tips
The jalapeño is where the heat will come from. The seeds and membrane have most of the spice, and while I mostly deseed the jalapeño in this salsa recipe to keep it mild to medium, if you like more heat, keep all the jalapeño seeds!
Store the salsa in a sealed airtight container refrigerated for up to 7 days. I highly recommend using a glass container over plastic for salsas due the acidity of the lime, which can permanently ruin plastic containers.
If you think your salsa turned out a bit too thick, you can add one or two tablespoons of water and mix it in. Add one spoon at a time and more as needed.
This homemade restaurant style salsa is so delicious and ready in only a few minutes! Made with canned fire-roasted tomatoes, it’s packed with flavor, low-calorie and a great addiction to many dishes!
Peel and chop onion roughly and remove stem and some seeds of jalapeño. Remove most if you prefer a milder salsa or keep most seeds if you prefer more heat. Peel garlic cloves.
Open cans of fire-roasted tomatoes and green chiles and add to food processor. Then add rest of the ingredients: onion, jalapeño, cilantro, salt, pepper and lime juice.
Pulse food processor to get everything chopped but still a little chunky for perfect restaurant style fire-roasted salsa consistency and transfer to container. Store sealed in fridge. Enjoy!
Notes
Recipe yields for about 14 tablespoons of salsa. 1 serving is calculated for 2 tablespoons.
*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.
Have you made this recipe?Leave a review below or tag @Sprinkledwithbalance on Instagram!
About PriscillaLawrence
Hi there, I’m Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren’t overly restrictive, complicated or boring! Based in California but born and raised in France, I’m a mom of two, former certified nutritionist, recipe developer, and food photographer.
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Jeannie notes.. Above is curated for evaluation and recommendation from sprinkledwithbalance.com
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