No-Cook Restaurant Style Salsa Recipe

Here is a recipe that I really like for making restaurant style salsa without having to cook anything at all!

July 16, 2021

I love chips and salsa. However, I’ve yet to find store bought salsa that is anywhere near as good as that which most Mexican restaurants serve. Well, here is a salsa recipe that I really like for making restaurant style salsa without having to cook anything at all!

Ingredients:

1 14.5 oz. can whole tomatoes, with juice
1 10 oz. can Rotel diced tomatoes with green chiles
1 garlic clove, peeled and chopped
¼ cup chopped onion
1 whole serrano pepper, seeds and stem removed, chopped
¼ tsp. salt
¼ tsp. sugar
½ tsp. ground cumin
¼ cup fresh cilantro, chopped
½ whole lime, juiced

Method:

Place all of the ingredients into a blender or food processor.
Pulse until you get the salsa to the consistency you like. I like my salsa to be a little chunky; not too thin.
Taste and adjust seasonings, if necessary.
Serve with tortilla chips.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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Scheff’s Table, The Dish, Utah Bites, Utah Food

cooking at home, home chef, Mexican Food, recipe, salsa recipe

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.