5 Minute Restaurant Salsa

5 minutes. 5 ingredients. 1 perfect salsa!  This recipe is fast and easy but makes some of the best salsa I have ever had! We eat it on everything from breakfast burritos to chips.  It is a healthy way to add some veggies to our life and great flavor to our food.  It is great mild or spicy.

I may be addicted to this salsa but I don’t care!  Right now there is always a quart of it in the fridge and I’m eating it with multiple meals a day.  I’ve even shared a few batches at various events.  Friends are saying it is the best salsa they have ever had!  They are not kidding – it is awesome stuff.

I start with Mexican Stewed Tomatoes which are not hard to find at grocery stores.  They give excellent flavor all year so tomatoes don’t even need to be in season for you to have great salsa!

The tomatoes get tossed into the blender with a few other ingredients and presto – salsa!  I’m in love…

The batch makes about a quart so you will have plenty to munch on and it is a wonderful healthy to add some veggies to your life.

Crazy about Mexican Food?  Try Taco Balls, one of our family favorites! 

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5 from 5 votes

5 Minute Restaurant Salsa

5 minutes. 5 ingredients. 1 perfect salsa! This recipe is fast and easy but makes some of the best salsa I have ever had! We eat it on everything from breakfast burritos to chips. It is a healthy way to add some veggies to our life and great flavor to our food. It is great mild or spicy. (Makes about a quart of salsa.)

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 30

Mirlandra Neuneker

Author Mirlandra Neuneker

Cook ModePrevent your screen from going dark

Ingredients

• 2 jalapeno peppers
• ½ sweet onion peeled and cut into 8 chunks
• 1 bunch cilantro leaves
• 2 cans Mexican stewed tomatoes 14.5oz each (I use S&W brand but sometimes a store brand is also available)
• ¾ - 1 tsp. salt start with ¾ and add more if desired
• 1-3 Tbsp. fresh squeezed lime juice optional (see note)

US Customary - Metric

Instructions

• Slice the ends off of the jalapeno peppers. Remove the seeds for a milder salsa or include for a hotter one. Slice peppers into about 1” pieces.
• Remove the skin from the sweet onion and slice in half. Use one half of the onion cut into about 8 chunks.
• All the ingredients to a food processor or blender in the order listed. Pulse a few times and then blend until you have the texture you want.
• Taste and add additional salt if you like. If the salsa is to tart you can also add ½ tsp. of granulated sugar.
• For best flavor allow salsa to sit for an hour or two in the refrigerator before serving. Additionally you can always stir in kernels of corn, black beans, chopped tomatoes or minced green onions.
• Serve with tortilla chips or your favorite Mexican food
• Store in the refrigerator for about a week.

Helpful Recipe Notes

Lime juice is a personal preference. If you like a hint of tart lime go for it. My husband loves limes but thinks this salsa is better without the lime juice. If you do choose to add the juice I suggest squeezing some from limes instead of bottled. The flavor is just better! Lime juice also acts as a preservative so adding it will help keep your salsa from going bad longer.

Your Rating Matters

When you leave a comment or star rating, it means more than you might think. It helps me understand what you’re enjoying, builds trust for other readers, and supports real, tested cooking content. If you have a moment, I’d truly appreciate you sharing your experience. - Mirlandra

Nutrition Estimate

Calories: 11kcal | Potassium: 10mg | Vitamin A: 30IU | Vitamin C: 1.5mg | Calcium: 1mg

A Note on Nutrition

Nutritional info is an imperfect estimate. Please take it with a grain of salt.

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