Bright and fresh, this salsa is the best you’ve ever tasted! It takes just 5 minutes to make, and it’s sure to “wow” anyone you make it for!
Who else loves chips and salsa? I figured as much… it’s such a classic snack! I love salsa when it’s fresh and smooth, with small pieces of tomato, onion, jalapeno, with cilantro and lime juice. Bright and fresh with a kick, as the best salsa’s are!
This recipe is ridiculously simple to make, just throw all the ingredients in your food processor or blender, process it, and ta-da! Amazing salsa 😀
When I was pregnant with my son, I was completely addicted to Chili’s salsa and chips. I wanted to eat there ALL the time, and even when I wasn’t eating there I was trying to convince my husband to stop there on his way home to pick up some take out lol. He was always less than pleased. I still love their salsa, but since it’s not really cost effective to buy it, or go out to eat all the time, I figured that I would just find a way to make it at home 🙂
This salsa isn’t exactly a copycat of Chili’s version… it’s a little thicker and has more cilantro taste to it… but want to know a secret? I think I like it better! I know, blasphemy!
Jarred salsa can be good, but let me tell you, making it fresh… whew… you won’t want jarred anymore. Fresh blows that out of the water. Plus if you’re into canning, I’m sure you could can this salsa yourself and have it fresh year round 🙂 You could also freeze it 🙂
Okay back to the salsa!
Just gather your ingrediets, of course you don’t need to take a picture of them like I did lol. Roughly chop your onion, and jalapeno. Add the whole can of tomatoes, including juice, your chopped veggies, roughly chopped garlic, cumin, salt, sugar, a handful or more of cilantro, and juice some limes into your food processor.
Pulse it a couple of times, then turn it on and process until it’s your desired consistency. I like mine fairly smooth 🙂
To let this salsa have the best flavor, put it in an airtight container and in the refrigerator for a couple of hours. This lets the flavors really combine and get good and acquainted 🙂 And as a bonus, I like the taste of cold salsa, so that makes it even better.
Now just grab a bag of your favorite tortilla chips and sit down on the couch with some Netflix or your favorite movie… or hey, make this for Cinco de Mayo 😉
You know you want that chip I’m holding there… just imagine all those bright, salty, savory, fresh flavors. Mmmmm!!! So seriously, make this. It’s the best salsa you’ll ever taste!
Recipe adapted from Averie Cooks
Helpful Tools for This Recipe:
- CUISINART FOOD PROCESSOR – I use this food processor for everything, including making this recipe year round!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 28 ounce can whole plum tomatoes including juice
- 1 small white onion peeled and roughly chopped
- 1 - 2 jalepeno peppers seeded and chopped
- 3 cloves garlic chopped
- 1 1/2 teaspoons ground cumin or to taste
- 1 teaspoon salt or to taste
- 1/4 to 1 teaspoon granulated sugar optional, and to taste
- 1 - 2 handfuls cilantro I prefer 2
- About 3 tablespoons lime juice
Instructions
- Add all ingredients to food processor in the order listed. Pulse a few times to break up the large pieces, then process until texture is as smooth as desired.
- Taste the salsa and based on personal preference, adjust as necessary.
- Transfer to airtight container and let sit in the refrigerator for a couple of hours or 1 day for best flavor.
- Serve with tortilla chips and enjoy!
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Marianna Kreski says
Great Salsa! I get compliments every time I make it. Have you canned this recipe??
Amanda says
So glad you enjoy it! I haven’t canned it personally, but I believe several other readers have done so 🙂
lorraine gathers says
To anyone who has tried this, is this similar to Chili’s salsa?
Katy B says
better than restaurant, I love the plum tomatoes, most times my salsa is too watery but the plum tomatoes really fixed that problem! thank you so much for this recipe.
Nikki says
This is becoming my go-to recipe for salsa. So easy and the flavor puts jarred salsa to shame! The recipe also easily holds up to tweaks for personal taste and/or what I have on hand. I use fire roasted diced tomatoes, coconut sugar instead of white, and cut back a bit on the salt and it is seriously delicious. I go for one seeded jalapeno and two handfuls on the cilantro. It’s just the perfect ratio of aromatics and spices and acidity balanced by the tiny dash of sweet.
Josh Serrano says
This salsa it’s absolutely amazing! It’s always a hit every single time. My guest always asking for me. Simple and easy to make with a million dollar taste! A family favorite. Thanks for sharing
Catherine W. says
Delicious! I made it to go with chicken fajitas. Quick, easy and tasty!
Heather Adams says
Would you say the recipe is a mild or hot salsa?
Amanda says
I would say it’s a medium heat level 🙂
Amy Gwartney says
This is great! I made it with 12 fresh, peeled tomatoes instead of the canned. I didn’t have jalapeño peppers and don’t like so much spice so I cut a half of a green pepper and added one drop of hot sauce. I did everything else as it called for.
Martha says
This recipe is incredible. I even canned it and gave it as gifts for Christmas. I will never use another salsa recipe. Thank you for sharing!
Marianna Kreski says
I am thinking of canning this salsa. How did it turn out?
Julia says
I was thinking of canning this recipe as well, how did it turn out and what method did you use, is cold canning okay or does it need a pressure cooker.
Nancy Van says
Made this recipe exactly as written and it is better than restaurant salsa! Making jars of it for Christmas gifts for neighbors and friends! Thanks for the great recipe
T-bone says
Thank you. I’ve been trying to duplicate this salsa for years. Have been to 2-3 restaurants that make it to match . Love it.
A batch doesn’t last long around me, but can anyone tell me how long it will keep in the refrigerator?
Also, a little sugar does help.
T-bone says
I didn’t rate this recipe on my original comment, so, here it is.
I might add, I use a 14 oz can of Rotel diced tomatoes w/chilis and 14 oz can of plain diced tomatoes.
Yummy! 👍
Martha says
I am so glad I found this recipe. I love it. I always keep it on hand. I’m also going to make it for friends and family at Christmas! Thank you so much!
Mandy says
Really tasty recipe. Was hesitant with the canned tomatoes but turned out great and really flavorful!
Nadine says
Hello, can we use cherry tomatoes for this recipe? Just took down my garden this past weekend and im left with sooooo many cherry tomatoes 🙂
The Chunky Chef says
I’ve not tested it, but I’m sure that would be delicious! I’d use 28 oz of them 🙂
Amy Gwartney says
I haven’t tried cherry tomatoes but did 12 roma tomatoes that I peeled first.