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5 from 2 votes

Restaurant Style Salsa

Author Serving Up Southern


  • 1 - 28 ounce can whole tomatoes with juice (I usually drain a little juice from can)
  • 2 - 10 ounce cans Rotel (diced tomatoes and green chili peppers)
  • 1/2 onion, roughly chopped
  • 1 clove garlic, roughly chopped and smashed
  • 1 jalapeno (seeded or not), roughly chopped (depends on how hot you like it)
  • 1 teaspoon sugar, or 1 teaspoon honey ( I usually use honey)
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 1 handful cilantro
  • Juice of 1/2 fresh lime


  • Put all ingredients into a blender or food processor and pulse to desired consistency. Test salsa and adjust seasonings to your personal taste. Refrigerate at least an hour before serving, but overnight is even better.


This makes a really large batch and may need to be made in smaller batches. Once batches are made they can be blended in a large mixing bowl.