**I’ve updated this recipe, but also kept the original so you’ll find two recipes at the bottom of this post**
If I had to choose one snack to live off of it would hands down be chips and salsa – but it has to be good salsa. There’s nothing better than great salsa and nothing worse than bad tomato paste-y salsa. This recipe is always my go-to for anything that needs salsa. I don’t think I’ve made a different kind of salsa in years, this is the only one I make. Although, every few times I make it, I alter the recipe just a little to see if I like something different, but I usually end up making it the original way.
I love pico de gallo with the fresh chopped tomatoes but one of my favorite salsas was inspired by The Pioneer Woman’s restaurant-style salsa. There’s not really a better term to describe the salsa than restaurant-style because it’s just like the kind you would get at your local Mexican restaurant. There are a few changes I made to her recipe to make it more to my liking but it is my absolute favorite salsa to eat.
This salsa couldn’t be easy to make and every time I’ve made it, I always have at least one person asking for the recipe.
I like to start the salsa by pulsing some of the large ingredients first, this way they can get to the perfect size without totally pulverizing the rest of the ingredients.
**I will add here, that I don’t normally add in a bell pepper anymore. I did that a few times and if I have a bell pepper that’s going bad I will maybe add it, but it’s not in my recipe anymore**
Start by chopping up half of a yellow bell pepper into large chunks and toss them into a food processor with whole tomatoes if that’s what you’re using. As far as the tomatoes go, use whatever you have on hand. I had a can of whole tomatoes in my cupboard and I never use whole tomatoes for anything so salsa was the perfect option.
Pulse the whole tomatoes and the bell pepper just a couple times to break them down, the whole tomatoes take a few more pulses than you would think and no one wants whole chunks of tomato in their salsa.
Once those are pulsed up, add in the second can of tomatoes. Again, if you use all whole tomatoes throw them all in during the first step, but if you’re like me and used one can of whole and one can of diced, just pulse up the whole tomatoes and add the diced with the rest of the ingredients.
Cut off the top of the jalapeno and scoop out the membrane and seeds and chop up the jalapeno into just a few large chunks and throw those in. Add only half to start because you can always make the salsa spicier but usually half of a jalapeno is plenty for this girl. (I believe we have already established that I am a total wimp when it comes to spicy.)
Chop up just a quarter of an onion or so and add that into the processor. I don’t always add onion because without it the salsa can last an extra day or two it seems, but when I have an onion to use I will. Now, use fresh garlic if you have it and I normally do but I just happened to run out, so I had to opt for garlic powder which is just fine. But you’re going to want to chop up the garlic a few times before adding it to the processor so you don’t end up with large pieces of garlic.
Add in the lime juice, salt, cumin, sugar and dump in a lot of cilantro on top. I absolutely love the taste of cilantro so I always add in about double what normal people add in. :)
Put the lid onto the processor and pulse away! When it gets to the consistency that you like make sure to taste test and adjust where needed. Sometimes it needs a little more salt, cumin or lime juice. Cover the salsa and let it sit in the fridge for at least an hour so it can cool down and the flavors can marinade together – then you’ll really be able to taste all the flavors!
Don’t skimp on the salt here – if it needs a little more flavor add in another pinch of salt – it’ll help to offset all the tomato and bring out the flavor more.
The salsa looks like the kind of salsa you get from a restaurant but has a little more texture to it which I love. This stuff is so addicting – watch out! This recipe makes enough salsa for a large party, and can last a day or two, but unfortunately doesn’t last much longer than that. Omit the onion and fresh garlic and it’ll last more like 4-5 days in the fridge.
Normally when I make this salsa I only make a half portion because between the two of us we can never eat it up fast enough, but for the purpose of this recipe I decided to make a large batch.
I love the little green flakes of cilantro everywhere.. it’s so pretty – and absolutely delicious! It’s by far my favorite type of salsa to eat and I love how quick and easy it is to make and I almost always have everything I need to make it on short notice.
Next time you want some salsa whip up a batch of this!
- 14 oz. Tomatoes, diced
- 1/2 Jalapeno, seeds and membrane removed
- 1 Lime, juiced
- 1 t. Cumin
- 1/2 t. Salt
- 1 t. Sugar
- 1 t. Garlic powder
- 1/2 bunch fresh Cilantro
- Add all ingredients to a food processor and pulse until the consistency is right.
- Taste and adjust if needed.
- Pour into a storage container and keep into fridge for at least 1-2 hours before serving. Lasts 4-5 days.
- 28 oz. Tomatoes, diced or whole
- 1/2 Yellow Bell Pepper, optional
- 1/4 Red Onion diced, OR 2-3 Green Onion diced
- 1 Jalapeno, seeds and membrane removed
- 1 Lime, juiced
- 1-2 t. Cumin
- 1 t. Salt
- 1-1/2 t. Sugar
- 1-2 cloves Fresh Garlic, chopped
- 1/2-1 bunch fresh Cilantro
- Add the tomatoes and bell pepper to food processor and process just a little to break down.
- then add the remaining ingredients to the food processor
- Pulse until a good salsa consistency
- Taste and adjust
- Pour into bowl and chill in fridge for at least an hour
- Serve with tortilla chips and enjoy!
- This recipe will only last in the fridge 2 days
- This recipe makes a large amount for a group or party