Homemade Restaurant Style Salsa

This is the best homemade salsa recipe! Fresh salsa made with the freshest of ingredients — tomatoes, cilantro, jalapeno, green onions, and a secret ingredient makes this homemade salsa taste like it’s from an authentic Mexican restaurant!

My husband is a salsa connoisseur. If you know him well, you have probably tasted his homemade salsa. It is his favorite thing to make for friends and family. So many people have asked for his famous salsa recipe so I am sharing it with all of you!

We are sharing the secrets to making the most delicious salsa. It is super fresh, healthy, and can be made as mild or as hot as you prefer. This is the best homemade salsa recipe!

Homemade Salsa Ingredients:

This restaurant-style salsa is made with fresh ingredients. This is the secret to making the best salsa! Here is everything you need to make the most delicious salsa easily at home:

Roma Tomatoes — try to find ripe, red, yet firm roma tomatoes for this fresh salsa recipe.
Fresh Cilantro — use a full, fresh bunch of cilantro for this recipe. Try to use only the cilantro leaves and remove most of the stems.
Jalapeno — if you want a spicier salsa, leave in all of the seeds and center membrane because that is where most of the heat comes from.
White or Green Onions — I love to use green onions in this recipe because they are milder than a typical white or yellow onion and won’t overpower the homemade salsa.
Garlic Salt — this gives both the flavor of garlic and salt in one! You can substitute granulated garlic or garlic powder and salt for garlic salt.
Pato de Salsa de Chile Fresco (optional) — this is a canned taco sauce found in the Mexican aisle. If you want a little more spice and flavor, add this in to the fresh salsa.

For extra fresh flavor, you may add in some freshly squeezed lime juice.

How to Make the Best Salsa:

This is the easiest fresh homemade salsa recipe. Here’s how to make salsa:

Roughly chop the roma tomatoes, fresh cilantro (remove those stems!), jalapeno, and green onions.
Add fresh salsa ingredients to a . Don’t over-pulse the salsa or it will become too pureed and foamy.
Add in seasonings and keep tasting until the salt is just right.

Tips for making the Best Salsa:

Use the freshest produce! Pick out your salsa ingredients and choose the ripest tomatoes you can find.
Don’t over mix the salsa in a .
Hand chop some extra tomato, cilantro, green onions, and jalapeno to garnish the top of the salsa to add some extra chunks.
Let the homemade salsa chill in the refrigerator first to allow the flavors to meld together for an even more delicious salsa.

How long will fresh salsa last?

This salsa should last for about 5-7 days if stored in a sealed container in the refrigerator.

How should I store homemade salsa?

Store in a tightly sealed container in the refrigerator until ready to serve.

What if I don’t own a food processor?

This salsa recipe is easiest to make in a because it takes 30 seconds! But if you don’t own a food processor, there are a few other options.
This homemade salsa can be made in a blender. Since there isn’t a pulse option on every blender, make sure not to over-blend the salsa.
You may chop up the salsa ingredients by hand and then stir everything together in a bowl.

Popular Salsa Recipes:

Easy Blender Salsa

Sweet Salsa Verde (Green Salsa)

Fresh Mango Salsa

Peach Salsa

Homemade Restaurant Style Salsa

By: Melissa Stadler, Modern Honey Homemade Restaurant Style Salsa with a simple secret ingredient that sets it apart! Prep Time: 10 minutes minutes
Total Time: 10 minutes minutes
Servings: 12

Equipment

vitamix blender
food processor

Ingredients

10 Roma Tomatoes
1 cup Fresh Cilantro Leaves (about 1 bunch of cilantro, tightly packed)
1 Jalapeno deseeded*
1 to 2 teaspoons Garlic Salt * (or to taste, start with 1 teaspoon if using the el pato salsa)
4 Green Onions sliced
(1) 7.75 ounce can El Pato Salsa de Chile Fresco (optional)

Instructions

Combine the tomatoes (set aside 1 tomato for garnish on top), cilantro, jalapeno, and garlic salt in a blender or food processor. Set aside some tomato, cilantro, and green onion to hand chop to garnish the salsa.
Stir in sliced green onions and el pato sauce.
Taste and season accordingly. Start with 1 teaspoon of garlic salt and keep adding to taste. This recipe uses all fresh ingredients so the fresh tomatoes soak up the salt. If you don't use the canned el pato salsa, you will need to add more garlic salt to the recipe.
Sprinkle the top with the hand chopped tomatoes, green onions, and cilantro to make it more chunky. Refrigerate the salsa for at least an hour to give time for flavors to develop.
*May use 1/2 jalapeno if you want a mild salsa. Most of the heat is located in the seeds and inner membrane. Remove those for a mild flavor. If you like heat, add the entire jalapeno!

Notes

If you don’t use the el pato sauce, you will need more garlic salt. We like to make the salsa has enough flavor so keep adding garlic salt to taste. If you use only the fresh ingredients, and not the canned salsa, you will need more garlic salt than listed on the recipe.