Restaurant Style Homemade Salsa

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Restaurant Style Homemade Salsa #CincoDeMayo #SalsaRecipes #MexicanFood #RestaurantSalsa

An easy to make Restaurant Style Salsa that is homemade and done in less than 5 minutes, perfect for those Salsa lovers who need to have it NOW!

Happy Tuesday ya’ll! I have been dying to share some of the pics from our Napa Trip with you. Things have been crazy over here since we got back, Cason had his birthday party Sunday  so I finally feel like my head is above the water… a little.

Plus… I just couldn’t wait to show you how beautiful Napa was. If you ever get a chance to go. JUMP ON IT!

Napa Pic 1

The first day we were there we did a wine tour. Basically a party bus that takes you around to a bunch of wineries. {we used Platypus tours, which I totally recommend. Carl is awesome!} The first day we went to four wineries: Hoppers Creek, Razi, Cosentino Winery, and Hagefen Cellars. The first place did a great “intro” to wine. I’m not a big wino so it was helpful to learn how to look at the wine and be able to tell how much alcohol is in it, where it was made, learn how to taste the wine and how not to. They do the intro in the beginning because they know by the 4th stop you wont remember a thing! {smart people right?! haha} Hagefen Cellars was really cool too because alot of their wines are actually served in the White House, so needless to say it was really good!

Napa Pic 2

The second day we ended up booking a couple of tours on our own and had a private car take us around, I felt so fancy. 🙂 That day we went to Nickel & Nickel, {which is my absolute favorite by far} Del Dotto, and Kuleto Winery. I finally felt like I was started to understand which wines I really did like and why they pair certain wines with different dishes. It made me all the more excited to come home, start cooking, and pair dishes with wine.

Napa Pic 4

We finished off our last day at a place I have been dying to go, Bottega Restaurant by Michael Chiarello. He is an incredible chef who use to have a show on the food network, now he just owns a bunch of restaurants. HOLY MOLY, amazing. I had Grilled Lamb Chop that were absolutely to die for and finished off the night with an espresso tiramisu. YUM!

Napa Pic 3

We seriously can’t get back to Napa fast enough. But the next time we go it will be in Fall so I can have an “I Love Lucy” moment and stomp on the grapes! 🙂

Ok, so that was our Napa trip. Now… on to the recipe!

I have been on a Tex-Mex kick lately and todays recipe is no exception. Like every good Mexican meal, you need to start off with a incredible Chips & Salsa dish to get your pallet ready for the amazingness that is about to hit your mouth. I found this Restaurant Style Salsa recipe on Gimme Some Oven the other day and since I’m a salsa fanatic I gave it a try. I was a little hesitant of the flavor the salsa was going to have with using canned tomatoes instead of fresh but it was seriously awesome. I made a few changes to make it my own and fit to our salsa taste, it is definitely a Salsa that is going to be a repeat in our home!

Place 2 cans of 15 oz. fire-roasted tomatoes {drained}, 2 peeled garlic cloves, 1 (4 oz..) can of diced green chilis, 1 bunch of fresh cilantro, 1 medium yellow onion, 1 jalepeno, 1 teaspoon of cumin, half of a red pepper, 1 teaspoon of salt,  and 1/4 teaspoon of black pepper into a blend.

Restaurant Style Homemade Salsa #CincoDeMayo #SalsaRecipes #MexicanFood #RestaurantSalsa

Pulse blender until all ingredients are smooth, or till your desired consistency.

Restaurant Style Homemade Salsa #CincoDeMayo #SalsaRecipes #MexicanFood #RestaurantSalsa

Season with additional salt and pepper if needed.

Restaurant Style Homemade Salsa #CincoDeMayo #SalsaRecipes #MexicanFood #RestaurantSalsa

Serve immediately, or refrigerate in a sealed container for up to 7 days.

Restaurant Style Homemade Salsa #CincoDeMayo #SalsaRecipes #MexicanFood #RestaurantSalsa


Restaurant Style Homemade Salsa

  • Author: Krista
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 4 cups 1x
  • Category: Appetizer, Tex-Mex, Condiment & Sauce, Vegetarian



  • 2 (15 oz.)cans fire-roasted tomatoes, {1 drained and 1 not drained}
  • 2 cloves garlic, peeled
  • 1 (4 oz.) can diced green chiles, drained
  • 1 bunch fresh cilantro
  • 1 medium yellow onion
  • half a red pepper
  • 1 jalapeno, stem removed (remove membranesand seeds, if you want less heat)
  • half of a red pepper
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • 1/4 tsp. black pepper


  1. Place fire-roasted tomatoes, garlic cloves, green chilies, fresh cilantro, onion, jalapeño, cumin, half of a red pepper, salt, and black pepper into a blender.
  2. Blend until all ingredients are smooth, or till your desired consistency.
  3. Season with additional salt and pepper if needed.
  4. Serve immediately, or refrigerate in a sealed container for up to 7 days.


Recipe slightly adapted from Gimme Some Oven


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Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }
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42 Responses
    1. Krista

      Whoops.. sorry about that Jody. I used two 15 oz. cans, but you could totally use regular canned tomatoes in this recipe. I just love the flavor from the fire roasted. 🙂

  1. Erlene

    What a fun looking trip! I shouldn’t be looking at food while I’m hungry…lol. I so want to eat this right off of the screen. On a scale of 1-10 – how hot is this? My kids won’t eat anything too spicy.

    1. Krista

      Thanks Erlene! I would say on a scale of 1-10 it is probably a 5-6, but I included the seeds. If you want it with less heat I would omit the seeds and do less of the jalapeno then test it. Hope that helps.

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