Admit it, the first thing you order when eating out at a Mexican restaurant are the chips and salsa. At least I know I do! An appetizer that gets your started while you wait for your main course is my Easy Restaurant Style Blender Salsa Recipe. We’re doing it the way restaurants do, in a blender. Let me show you how to make it.
What ingredients do you need to make this Easy Restaurant Style Blender Salsa Recipe?
- A can of Diced Tomatoes
- Jalapeno (seeds out if you like it mild, seeds in if you can really take some heat)
- A squeeze of Lime Juice
- Diced White Onion
- Cilantro (or parsley if you are opposed to cilantro)
- Diced Green Chiles (mild to hot, your choice)
- Minced Garlic
- a bit of Sugar to balance things out
- A pinch of Cumin (optional)
- Additional spices may include things such as, salt, oregano, chili powder, to taste
The best part is that all of the ingredients go into a blender (a food processor also works just fine) and pureed. Like it chunky? Stop a bit early. But true restaurant salsa is blended so that it’s easy to pick up with those tortilla chips. I opt for something in the middle. A little bit chunky, a little bit smooth. I think some texture is always nice.
And it’s literally THAT simple and ready to serve. I love this recipe because it’s easy to make large batches quickly if you are hosting a party or gathering. You can find big party-sized bags of tortilla chips these days. And of course…to enjoy if there are any leftovers! ๐
At this point, taste for seasoning. Remember though that the chips are salty, so I wouldn’t recommend adding more.
Serve with your favorite restaurant-style tortilla chips and enjoy!
Doesn’t that look yummy? Now all you need is a nice fruity sangria ๐
Did you make my Easy Restaurant Style Blender Salsa Recipe? Leave a comment below and let me know what you thought! And if you enjoyed the recipe, be sure to pin (or share) it for later.
Easy Restaurant Style Blender Salsa Recipe
Ingredients
- 28 oz can Diced Tomatoes drained
- 1 Jalapeno seeds removed, rough chopped
- 1 small Lime juiced
- 1/2 c White Onion rough chopped
- 1/2 c Cilantro (or Parsley)
- 4 oz Can of Mild Green Chiles drained
- 1-2 cloves Garlic
- 1 1/2 tsp Sugar or more to taste
- 1/4 - 1/2 tsp EACH of Salt, Pepper, Cumin, Oregano, Chili Powder to taste
Instructions
- Add all ingredients to a blender (I used a food processor) and pulse until desired chunkiness or smoothness. Place into the refrigerator for at least a half hour for the flavors to meld. Feel free to drain any additional liquid that may accumulate.
- Serve with Restaurant-Style Tortilla Chips. I like to warm them in the oven!
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