Mommy Hates Cooking

Restaurant Style Salsa

restaurant style salsa

While I absolutely love my Homemade Chunky Salsa, my husband loves the smooth restaurant style salsa.  So, in hopes of making his day, I decided to adapt my chunky salsa into a restaurant style salsa.  The result?  The salsa lasted maybe 3 days and he had eaten the entire jar!

He has been raving on about it for days, so I’m planning to can several jars of this to keep on hand for him as a snack item plus for meals that include salsa!  It’s such an easy salsa to make, and I really enjoy making homemade salsa.  Homemade Salsa just taste so much better to me than what you find at the store!

restaurant style salsa

All I did on this was use my food processor and change out the tomatoes that I used from the chunky salsa and pureed it into a nice smooth salsa!

Print Print

Restaurant Style Salsa


  • 1 28oz Can of Peeled Whole Tomatoes with Juice
  • 1 4oz Can of Green Chilies, Chopped
  • 1/4 Cup White Onion, Chopped
  • 1 Clove of Garlic, Crushed
  • 1/4 Tsp Sugar
  • 1/4 Tsp Salt
  • 1/4 Tsp Cumin
  • 1/2 Cup Cilantro, Chopped
  • 1 Lime
  • Optional: Red or Green Jalapeno Peppers


  1. In a food processor combine the tomatoes, chilies, onion, garlic, sugar, salt, cumin, and cilantro.
  2. Then, cut the lime in half and squeeze the juice out over the ingredients.
  3. At this point also add in your pepper as well if you are using pepper.
  4. Pulse this in your food process until well pureed.
  5. This typically makes 4-6 cups of salsa for us and fills a large wide mouth canning jar.



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5 Responses to “Restaurant Style Salsa”

  1. musicposted December 16, 2013 at 5:51 am

    Hi there to every , for the reason that I am in fact eager of reading this weblog’s post to be
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  2. Susie Chapmanposted August 18, 2014 at 5:58 pm

    I would really be interested to know how you can your “Restaurant Salsa”. If we can get the right amount of “heat”, this recipe will truly be our favorite!


    • Kristyreplied August 18th, 2014 at 9:32 pm

      We eat ours so fast that I can usually make a big batch then keep it in jars in the fridge for a while before it goes bad. Here is a good article though on canning it especially for longer use…


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