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.
I’ve done a pico de gallo salsa as part of our vegan fajitas, but this is restaurant salsa which means it’s more of a dip.
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.
Serving Suggestions
It’s divine served with tacos, vegan nachos, with baked potatoes or just as a dip for tortilla chips.
Guacamole and vegan nacho cheese would also make the perfect complementary dips to serve with your corn chips.
Storing Instructions
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)
Ingredients
- 4 Large Tomatoes (600g)
- ½ cup Onion Chopped
- 8 Sun Dried Tomatoes Chopped
- 1 Tablespoon Olive Oil
- ½ cup Cilantro Roughly chopped
- 1 Tablespoon Lime Juice Freshly squeezed
- 1 teaspoon Crushed Garlic
- ½ teaspoon Sea Salt
- 1 Tablespoon Jalapeño Slices
- 1 teaspoon Coconut Sugar
Instructions
- 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!
Notes
- 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.
Delicious, nicer than store bought. Thank you for sharing.
Thanks so much Adele!
I’ve been searching and trying salsa recipes for years. This recipe is so fresh and has such phenomenal flavor! My husband and I are eating it out of the strainer! My search is over! This is the best salsa recipe.
Yay! Thanks so much Lisa!
Do you use dried Sundried Tomatoes or packed in oil? Whichever you use, do you think you could substitute the other? (Sometimes I have one on hand, sometimes the other.)
We used the one in oil but either/or will be fine. 🙂
I make this all the time, absolutely love this!!!
Tastes better than the bought one!
Yes! It absolutely does. 🙂
Could this work with canned diced tomatoes instead of fresh? If so would you drain the diced tomatoes first?
Probably, I wouldn’t drain them first though, just use them as is, and then let the whole salsa stand in a strainer like the recipe suggests. 🙂