What the heck is this?
This is not the watery, store-bought jar that’s been lurking in your fridge since last summer. This is five minutes to bold, zesty, chip-scooping glory — the kind of salsa that tastes like it came straight from your favorite Tex-Mex spot. It’s smoky, spicy, and just the right amount of tangy. You toss everything into a blender or food processor, give it a few pulses, and boom — you’ve got salsa so good you’ll start putting it on everything but your toothbrush. Taco Tuesday just got upgraded. So did your eggs, burritos, and straight-from-the-jar snack sessions.
Why You’ll Love This Recipe
It takes five minutes. Like, actually five.
No chopping required if you’ve got a blender.
Way better than anything in a jar.
Customizable heat — make it mild or make it make-you-cry.
Keeps in the fridge for days, so you’ll always be salsa-ready.
Perfect for parties, late-night nachos, or that one friend who always brings chips but no dip.
The Good Stuff You’ll Need
• 1 (28 oz) can whole peeled tomatoes (fire-roasted if you want extra depth)
• 1 small red onion, roughly chopped
• 2 cloves garlic
• 1–2 jalapeños (seeded for mild, leave seeds for heat)
• 1/2 cup fresh cilantro leaves
• Juice of 1 lime
• 1/2 tsp ground cumin
• Salt to taste (start with 1/2 tsp and adjust)
• Optional: a pinch of sugar if your tomatoes are too acidic
Let’s Do This
Step 1: Dump It In
Add the canned tomatoes (with juice), onion, garlic, jalapeños, cilantro, lime juice, cumin, and salt into a blender or food processor.
Step 2: Blend It Up
Pulse a few times until it’s the texture you like. Some like it chunky, some like it smooth — you do you. Don’t over-blend unless you want salsa soup.
Step 3: Taste Test
Give it a quick taste. Add more salt, lime juice, or sugar if needed. Want it hotter? Throw in another jalapeño or a dash of hot sauce.
Step 4: Chill or Serve
Technically, you can eat it right away, but letting it chill in the fridge for 15–30 minutes helps the flavors meld like old friends.
Serving Suggestions
Serve with warm tortilla chips and a cold drink.
Use it as a topping for tacos, grilled chicken, or eggs.
Mix with mashed avocado for a quick faux-guac moment.
Spoon over rice bowls, nachos, or burgers for a flavor bomb.
Switch It Up
Add a roasted red pepper or two for a smoky twist.
Use fresh tomatoes in summer — just core and roughly chop before blending.
Throw in a chipotle pepper in adobo for extra smokiness and heat.
Add mango or pineapple for a sweet-spicy combo.
Make-Ahead Tips
This salsa gets better as it sits. Make it a few hours or even a day in advance.
Store in an airtight container in the fridge for up to 5 days.
Freeze extras in small containers if needed — just give it a stir after thawing.
Questions People Actually Ask
Q: Can I use diced tomatoes instead of whole?
A: Yep! Just make sure you’re using canned tomatoes with no added herbs or seasoning.
Q: What if I don’t like cilantro?
A: You can skip it or swap in a little fresh parsley and green onion. It won’t taste the same, but it’ll still be good.
Q: How spicy is this?
A: Totally up to you. One jalapeño (seeded) is pretty mild. Add more or keep the seeds if you’re feeling bold.
Q: Can I make it without a blender?
A: You can finely chop everything by hand, but it’ll take longer than five minutes. Worth it if you want a chunkier texture.
5 Minute Restaurant Salsa Recipe: Your Chip’s New Best Friend
- Total Time: 5 minutes
- Yield: 8 (about 2 cups)
Description
This is not the watery, store-bought jar that’s been lurking in your fridge since last summer. This is five minutes to bold, zesty, chip-scooping glory — the kind of salsa that tastes like it came straight from your favorite Tex-Mex spot. It’s smoky, spicy, and just the right amount of tangy. You toss everything into a blender or food processor, give it a few pulses, and boom — you’ve got salsa so good you’ll start putting it on everything but your toothbrush. Taco Tuesday just got upgraded. So did your eggs, burritos, and straight-from-the-jar snack sessions.
Ingredients
• 1 (28 oz) can whole peeled tomatoes (fire-roasted if you want extra depth)
• 1 small red onion, roughly chopped
• 2 cloves garlic
• 1–2 jalapeños (seeded for mild, leave seeds for heat)
• 1/2 cup fresh cilantro leaves
• Juice of 1 lime
• 1/2 tsp ground cumin
• Salt to taste (start with 1/2 tsp and adjust)
• Optional: a pinch of sugar if your tomatoes are too acidic
Instructions
Step 1: Dump It In
Add the canned tomatoes (with juice), onion, garlic, jalapeños, cilantro, lime juice, cumin, and salt into a blender or food processor.
Step 2: Blend It Up
Pulse a few times until it’s the texture you like. Some like it chunky, some like it smooth — you do you. Don’t over-blend unless you want salsa soup.
Step 3: Taste Test
Give it a quick taste. Add more salt, lime juice, or sugar if needed. Want it hotter? Throw in another jalapeño or a dash of hot sauce.
Step 4: Chill or Serve
Technically, you can eat it right away, but letting it chill in the fridge for 15–30 minutes helps the flavors meld like old friends.
Notes
Serve with warm tortilla chips and a cold drink.
Use it as a topping for tacos, grilled chicken, or eggs.
Mix with mashed avocado for a quick faux-guac moment.
Spoon over rice bowls, nachos, or burgers for a flavor bomb.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: ~20 kcal
- Protein: ~1g per serving