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! 🙂
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 🙂
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
- 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
- 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!