Easy Restaurant Style Salsa

August 30, 2022thetipsyhousewife

Easy Restaurant Style Salsa At Home

We had a plethora of garden tomatoes this Summer in our new garden bed. (more to come on that) I was planning a steak taco night and thought that using up the tomatoes to make salsa was a great idea. The full printable recipe is at the bottom of this post, but I wanted to share a few tips and tricks for you.

The Canned Tomatoes

I use canned tomatoes in this recipe with the jalapeños because it is easier and safer than cleaning and chopping your own jalapeños. The Brand I used was Dei Fratelli But you can use any brand you like. I know they have a store locator on their website but if they aren’t available near you, you can buy them on Amazon. I like using the can tomatoes because they also add a great texture to the salsa. I also know that some will get made about preservatives, but the preservatives in the canned tomatoes help this salsa last longer in the fridge.

The Fresh Tomatoes

I used a mix of tomatoes from our garden, both yellow and red and some different varietals of tomatoes. This recipe calls for a specific amount of cherry tomatoes but you can adjust based on the variety of tomatoes you have and the amount that you have. This recipe is a taste as you go recipe, so while I provide exact measurements, you don’t have to be very strict with the measuring.

The Full Printable Recipe

Easy Tomato Salsa

Easy Tomato Salsa

This salsa tastes exactly like the kind of salsa you get at your favorite Mexican restaurant. It is a great way to use up all those late Summer garden tomatoes. This salsa will also last a week or so in your fridge but I guarantee it will be eaten so fast you won't have to worry about storing it.

Prep Time 15 minutes
Total Time 15 minutes


  • 2 lbs of cherry tomatoes
  • 1 huge sweet onion
  • 2 14.5 ounce cans of crushed tomatoes with jalapeño
  • 2 ish tablespoons of white sugar
  • 1 ish tablespoon of garlic powder
  • Kosher salt and black pepper to taste
  • 1/2 tablespoon chili powder
  • 1 packet of taco seasoning
  • 8 green onions sliced thin


  1. Peel and rough chop the onion, then pulse the onion in your food processor or blender, until it is finely chopped. Add the onion to a large bowl.
  2. Working in batches, add your tomatoes to the food processor and pulse them until they are finely minced, I like to leave a few bigger chunks.
  3. Add the tomatoes to the onions.
  4. Add the two cans of tomatoes and jalapeños to the tomatoes and onion bowl. Mix well to combine.
  5. Add in the taco packet, stir well to combine, then add in the sugar and other seasonings a little at a time, tasting in between, and adjust the seasonings as you go. Remember that the seasonings, especially the salt, oxidize (or some scientific word) and get stronger as it sits, so keep that in mind when adjusting your seasonings.
  6. Finely mince the green onions, both the white and green parts and stir into the salsa.
  7. Let this sit in the fridge for at least 6 hours before serving.

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