Fast Salsa recipe in a small white bowl surrounded by mexican tortilla chips.

Restaurant Style Salsa

Author Heather Cheney


  • 1 can 28 Ounce whole tomatoes with juice
  • 2 cans 10 Ounce Rotel (diced tomatoes w/ green chilies)
  • 1/4 cup chopped onion
  • 1 clove garlic minced
  • 1 whole jalapeƱo quartered And sliced thin
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/2 cup fresh cilantro more to taste
  • 1/2 whole lime juiced (more to taste)


  • In a large food processor or blender, combine whole tomatoes, Rotel tomatoes, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro. Pulse until you get the salsa to the consistency you'd like. Taste and adjust seasonings, if necessary.
  • Refrigerate salsa for at least an hour. Serve with tortilla chips.