This Whole30 Salsa recipe is full of flavor and deliciously addictive! Perfect with chips, tacos, nachos, huevos rancheros, served simply over chicken, and more! And it takes just 15 minutes to make!
My name is Marlynn, and I have a salsa addiction.
I love, love, LOVE salsa! Not the spicy kind, mind you. But I like salsa over EVERYTHING. I'd choose salsa over ketchup any day.
Over the years, I've experimented with several different salsa styles and ingredients. Here's what I've found to be the secret to homemade restaurant-style salsa.
Making Whole30, Restaurant-Style Salsa at Home
Quality ingredients are, as in most recipes, essential.
Tomatoes don't grow year-round here, and it was a really odd season last year. So, the recipe I am sharing today calls for canned fire-roasted tomatoes. It's important that you get the fire-roasted tomatoes, as these will have been canned and roasted at the peak of their freshness. They will also have that beautiful, slightly charred look and rich roasted flavor, compared to the brighter regular diced or stewed tomatoes.
If you DO have fresh, organic Roma tomatoes in season when you are making this recipe, then by all means, feel free to use those instead! Fresh roasted Roma tomatoes are soooo delicious, and make an amazing base for this salsa.
The ingredient list for my restaurant-style salsa is SO simple, and ingredients are Whole30 compliant.
It consists of:
canned fire-roasted organic tomatoes (or fresh Roma tomatoes if they are in season)
cilantro
jalapeño
white onion
red onion
spices
Regarding spices, I prefer cumin, salt, and pepper. You can always add in some cayenne pepper or paprika if you'd like.
Whirl them all together in a food processor or blender, and BOOM: Whole30 salsa that takes like it's from a restaurant, in 15 minutes!
Now, I do call this 15-minute Salsa, because it may take you longer to chop the onions. It really takes closer to 10 minutes.
I love this salsa because it's packed with flavor, and easy to customize the heat to your personal preference. If you like it spicier, add more jalapeño.
I am a garlic fiend, so sometimes I will throw in an extra clove of garlic. Once you make this restaurant-style salsa, feel free to experiment with other add-in ingredients that you might like.
Salsa is so versatile, which is one of the many reasons I love it so. I use this restaurant-style salsa with:
standard chips & dip
over scrambled eggs in the morning
as a base of Mexican-style dairy-free pizza (try it!)
with tacos, burritos, and quesadillas
as the sauce for making fresh taco pasta (as opposed to making it with Taco Tuesday leftovers)
In a food processor, pulse all ingredients together until you reach your desired consistency.
Notes
If you like your salsa chunkier, drain more of the water out of the canned tomatoes.
Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
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This sound sgreat and I love the photo! One trick I've used to calm the sometimes sharp onion flavor is to salt the diced onion and let it sit for a half hour or so, then rinse it off. I like how the resulting onion flavor incorporates itself into the dish. Thanks for posting - I'm definitely going to try this (likely with an immersion blender because I'm without a food processor these days).
Homemade salsa is so easy to make! I'm a total salsa snob—90% of the storebought stuff is just terrible. I usually stick to one brand I love (shout out to Emerald Valley!) but now I want to make some of my own!
Marie Anderson says
WOW, this salsa is really I love because it healthy and delicious. Hey Marlynn I like your share all delicious recipe.Thank you for share it.
Sharon says
Hi, what a fantastic recipe, great work.
Cheers Sharon...
Meg says
This sound sgreat and I love the photo! One trick I've used to calm the sometimes sharp onion flavor is to salt the diced onion and let it sit for a half hour or so, then rinse it off. I like how the resulting onion flavor incorporates itself into the dish. Thanks for posting - I'm definitely going to try this (likely with an immersion blender because I'm without a food processor these days).
Marlynn | UrbanBlissLife says
I'll have to try that! Thanks, Meg!
Megan Joy says
This looks so yummy! We eat a ton of salsa but I never thought about just making it myself. So simple!
Marlynn | UrbanBlissLife says
Super simple! Thank you!
Create/Enjoy says
Oh, yum!!!! That sounds great! Homemade salsa is always SO much better than a package!
Marlynn | UrbanBlissLife says
I agree! Thanks!
Erin @ Platings and Pairings says
Oohh - This salsa looks so amazing and I love that you can just blend and go!
Marlynn | UrbanBlissLife says
Thanks, Erin! :)
Catherine @ Ten Thousand Hour Mama says
Homemade salsa is so easy to make! I'm a total salsa snob—90% of the storebought stuff is just terrible. I usually stick to one brand I love (shout out to Emerald Valley!) but now I want to make some of my own!
Marlynn | UrbanBlissLife says
I agree! Don't love store bought. It's definitely worth it to take a few minutes to make your own :)