This restaurant-style homemade salsa is ultra fresh and delicious, quick and easy to make and a fabulous dip for corn chips!
I don’t know how I’ve managed to have a recipe blog this long without doing a recipe for homemade salsa. It’s kind of a staple recipe.
Now if you’re thinking…isn’t salsa just salsa? Well, there are different types of salsa. Pico de gallo salsa is also known as salsa fresco. It’s made by chopping up raw ingredients and mixing them together.
Restaurant salsa is where the ingredients are blitzed up in a food processor for more of a saucy salsa and the ingredients can be cooked or fresh, whereas pico de gallo is always fresh.
If you want to know more about the differences between the types of salsa then The Kitchn has all the info.
You can use this restaurant-style homemade salsa as a dip or a sauce and it’s just as good as anything you can buy in the store. In fact I’d say it’s better, because it’s so fresh and the flavors really pop.
How To Make Restaurant Style Salsa
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Simply add all your ingredients to a food processor.
Process them into a saucy homemade salsa dip.
This style of salsa is supposed to be saucy! But you can also get too much of a good thing and you don’t want it to be overly watery.
The way to avoid this is to stand your salsa in a sieve/strainer for a minute after you make it and let the excess water drip off. You don’t want it all to drip off, it’s okay to be pretty saucy, but you can let some of the excess drip off and still have a lovely saucy salsa.
Salsa is best served fresh, but leftovers can also be stored in a sealed container in the fridge for up to 3 days.
More Vegan Dips
- Vegan Onion Dip
- Creamy Eggplant Dip
- Vegan Queso
- Creamy Avocado Hummus
- The Easiest Baba Ganoush
- Vegan Buffalo Chicken Dip
Did you make this recipe? Be sure to leave a comment and rating below!
Homemade Salsa (Restaurant Style)
- Place all ingredients in a food processor and process until well combined but still leaving a bit of chunkiness to the ingredients.
- Place the salsa in a strainer to let some of the excess liquid strain off. It is supposed to be saucy but without straining it, it can be too saucy.
- Serve with tortilla chips for a fabulous dip!
- You can substitute light brown sugar for the coconut sugar, the purpose is to cut the tartness of the raw tomatoes and to create flavor balance. You may even want to add a little more sugar, up to 1 Tablespoon, just taste test and see how it goes.
- It’s best served fresh, but leftovers can also be stored in a sealed container in the fridge for up to 3 days.
- This recipe makes about 4 cups of salsa.