Restaurant Style Salsa

Restaurant Style Salsa. Now you can enjoy delicious salsa just like the one that's served in Spanish restaurants at home, in less than 10 minutes!

Restaurant Style Salsa

The Pioneer Woman is one of my favorite cooks out there.

Our cooking style is similar, so I've tried quite a few of her recipes. Like this super yummy Restaurant Style Salsa. My family is quite fond of Mexican style food, so this is one of their favorite snacks.

This is an oldie from my site that I first published back in 2011. The recipe is still the same, and is a tried and true family favorite that I make often. The original photos were lost in a website move several years ago though, so I thought it was high time I posted new ones.


Does anyone else love chips and salsa as much as my family does?

If the answer is yes, then you are going to love this quick and easy salsa. It's fresh and smooth just like the kind you'd get in a Spanish restaurant, with small pieces of tomatoes, onion, and cilantro throughout, and just enough heat to warm your mouth, and give it a little tingle. It couldn't be easier to make either. You just toss all of the ingredients into a blender or food processor, pulse a few times and voila, delicious salsa in less than 10 minutes!

Blender Salsa

Restaurant Style Salsa


1-28 ounce can diced tomatoes, (drained, reserve juice)
1/2 to 1 - 10 ounce can Rotel (diced tomatoes and green chilies)
1/2 cup cilantro, or to taste
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin, or to taste
1/2 teaspoon salt, or to taste
1/4 teaspoon sugar, or to taste
Juice of 1 lime


Add all of the ingredients to a blender or food processor and pulse, adding some of the reserved tomato juice if needed, to achieve the consistency you would like. (Add half a can of the Rotel for a mild salsa, or the whole can for a spicy kick).
Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least one hour for the flavors to mingle. Serve with tortilla chips.
Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.

Cook's Note: This recipe makes a large amount, so it’s perfect to serve at a party, as a game day appetizer, or to keep in the refrigerator for snacking.

Adapted from: The Pioneer Woman


  1. yum...looks good. and easy!!

  2. This sounds like a recipe that I found in our local paper many years ago. It was from one of our favorite restaurants. I will have to revisit it (and your recipe here). Love me a good salsa!

  3. April, this recipe looks yummy! I'm going to make it soon!

  4. YOU are making me hungry for Mexican!! I'm sitting her in Hong Kong... drooling... will have to wait until June when we head back to the states! Thanks so much for taking the time to link up to the Tasteful Tuesday party Make sure to follow my blog via bloglovin, GFC or facebook so you don't miss out on my features posts... it could be YOU :o)


  5. Chips and salsa is such a wonderful snack. So easy and fun to make with the kids!

  6. Hey, just stopping by {again} to let you know that you are being featured at this weekend's round up! Come on over and check it out. I'd love for you to put a featured button directly in this post :o)

  7. Your Salsa looks delicious. Your recipe is fabulous and thank you so much for sharing with Full Plate Thursday. Have a great weekend and come back soon!

    Miz Helen

  8. Congratulations!

    Your recipe is featured on Full Plate Thursday this week. Have a great week and enjoy your new Red Plate!

    Come Back Soon,

    Miz Helen


Thank you so much for taking the time to read my blog and leave a comment. I love reading what you thought about the post, if you made one of the recipes, or suggestions on what you would like to see in the future.