Chunky restaurant style salsa is an easy at home recipe made with a few pantry staples and fresh ingredients. Sometimes all you want is a big bowl of chips and a good salsa.
My go-to at home salsa for the past however many years since the cookbook came out has been a blender made restaurant style salsa.
It is made with canned, fire-roasted tomatoes.
I find the canned stuff is the secret to great at home salsa that tastes and looks like the restaurant stuff.
Trust the young members of this household.
If the salsa doesn’t look red enough or dark enough, the youths will not partake.
I can get down with a fresh tomato salsa come summer.
Not the kids, though.
Lately, however, my tastes have moved to the chunky salsa.
Maybe it is me about to turn forty this weekend.
Your tastes do change as you get older.
It could also be the fact that I want a pico de gallo sort of salsa without doing all the chopping of the tomatoes.
Only the canned fire-roasted diced tomatoes get a small pulse in the blender or food processor, unlike my other salsa recipe.
You can also choose to drain the can of tomatoes into a strainer over a small bowl and then just give them a chop.
The full list of ingredients for chunky restaurant style salsa includes:
- canned, fire-roasted diced tomatoes
- 1 jalapeño
- 1/2 yellow onion
- fresh cilantro
- ground cumin
- garlic
- salt
- lime juice
This is a mild salsa.
You can add in a little bit of a spicier pepper if you want more heat.
This salsa does have chunks of tomato, jalapeño, onion, and cilantro in a mix of the tomato juices and lime juice.
I like to grate in one clove of garlic.
That to me imbibes enough garlic flavor without overwhelming you with chunks of garlic.
Add more garlic if that’s your jam.
Chunky restaurant style salsa is literally the chunkier version of my OG recipe.
Sometimes you want a thin salsa and sometimes you want something with more bite or toothiness.
Is that the most bougie food blogger sentence I ever typed?
Quite possibly.
Chunky Restaurant Style Salsa
A mild, chunky restaurant style salsa made with canned fire-roasted tomatoes and a slew of fresh ingredients.
Ingredients
- 1, 14.5oz canned, fire-roasted tomatoes
- 1 jalapeño, seeded and diced
- 1/2 yellow onion, diced
- 1/4 cup minced fresh cilantro
- 1 garlic clove, grated
- 1 tsp kosher salt
- 1/2 tsp ground cumin
- juice from 1/2 lime
Instructions
- Place a strainer inside a small/medium bowl. Drain the tomatoes into the strainer. Transfer the drained tomatoes to a food processor or blender. Pulse 1-2 times until diced. Transfer the tomatoes back to the bowl with the liquid from the can.
- Mix in the remaining ingredients. Taste and adjust the salt if needed.
- Cover with a lid and chill in the fridge until ready to eat. Salsa is good for about a week.
