Homemade Restaurant Salsa

This homemade salsa recipe is super fresh and tastes just like it’s from a Mexican restaurant! It’s easy to make with fresh or canned tomatoes. You can even freeze leftovers!

Be sure to try my Loaded Cowboy Queso recipe next!

a large wooden bowl filled with homemade salsa with a cilantro leave on top and 2 lime wedges in the front.

Making homemade restaurant-quality salsa is so much easier than you might think, and it’s so easy to add in your favorite salsa additions like corn and black beans!

I’ve been making this recipe for several years and you just can’t go wrong. You literally throw everything into a food processor, blend it, and eat it. It’s that simple.

Plus, you can totally freeze leftovers. (How you ask?)- Read on!

overhead view of ingredients needed to make homemade salsa

Storing Homemade Salsa

  • This salsa should be stored in an airtight container in the fridge. It’s best if used within 5 days. Or, you can also freeze it!

How to Freeze Salsa

  • Freezing leftover salsa is an excellent alternative to letting it go bad in your refrigerator. There are just a few tricks you need to know:
    • Thicken it up: Otherwise it will be too watery after being frozen. You can do this one of two ways:
      • Mix in tomato paste. 
      • Simmer it on the stove to let excess liquid evaporate. Let it cool completely before freezing.
    • Store in portion sized containers with a little excess room at the top for expansion when it freezes.

side by side view of food processor before and after homemade salsa ingredients are mixed together.

Uses for Leftover Salsa

  • Salsa is more than just something you serve with chips! You can also add salsa to tomato-based sauces, serve it with eggs, over salads, on burgers and hot dogs, and more.

My Kitchen Tools for This Recipe

  • This is the bowl pictured in this recipe and I love it, I bought it specifically for serving up this salsa. It fits a ton and is great for a crowd. The quality is fantastic and it looks like an authentic Mexican Restaurant bowl. Plus, it’s not expensive!
  • This is my mini food processor, also pictured above, and I love it. I have to process the salsa in batches but it doesn’t take up a lot of space and really gets the job done!
  • You may also use a blender instead of a food processor.

overhead view of a large wooden bowl willed with salsa sitting on a cutting board with tortilla chips and diced jalapeno.

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👉Note: If you’re big into homemade salsas and hot sauces, you absolutely want to check out my friends at Chili Pepper Madness. They have enough mouth-watering, spicy, and delicious recipes to last you a lifetime!

4.75 from 4 votes

Restaurant Salsa

4 cups
Prep Time:
5 mins
Cook Time:
5 mins
Total Time:
10 mins

This homemade salsa recipe is super fresh and tastes just like it's from a Mexican restaurant! It's easy to make with fresh or canned tomatoes. You can even freeze leftovers!

  • 28 oz. whole plum tomatoes, with the juice 1 large can
  • 1 small white onion peeled and roughly chopped
  • 1-2 jalapeño peppers diced, with seeds removed
  • 3 cloves garlic chopped
  • 2 Tablespoons lime juice
  • 1-2 handfuls fresh cilantro roughly chopped
  • teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar (optional)
  1. Pulse all ingredients thoroughly in a food processor until it’s reached your preferred texture. (You can also use a blender)
  2. Refrigerate for a minimum of 30-60 minutes, the longer the flavors can blend together, the better!
  3. Serve with your favorite Mexican foods and enjoy!
Recipe Notes


Recipe Source: The Chunky Chef

Nutrition Information
Calories: 55, Sodium: 594mg, Potassium: 518mg, Carbohydrates: 12g, Fiber: 2g, Sugar: 7g, Protein: 2g, Vitamin A: 1760%, Vitamin C: 35.9%, Calcium: 35%, Iron: 1%
Author: Stephanie
Course: Appetizer
Cuisine: Mexican
Keyword: Homemade Salsa, Restaurant Salsa, Salsa