5 minute simple restaurant style salsa in a bowl with a tortilla chip being dipped

5 Minute Simple Restaurant Style Salsa

Lately I’ve been on a bit of a tex-mex kick. I know, I know. It’s technically spring time now, but I’m still craving hearty comfort food. As an attempt to freshen up my menu I decided a salsa recipe would be the perfect transition. Welcome the 5 minute simple restaurant style salsa. Did I mention simple? Like 5 minutes, under 10 ingredients and one blender kinda simple.

5 minute simple restaurant style salsa ingredients in a blender

This salsa recipe is easy to make year round as it uses canned tomatoes as the base but don’t get it twisted, onion, garlic, cilantro, jalapeno, and lime add freshness and totally hide your canned shortcut. This simple recipe is quick to throw together to wow impromptu guests or to prep on Sunday for weeklong deliciousness (I’ll be mega impressed if you let it live in your fridge longer than a day).

5 minute simple restaurant style salsa with cilantro on top

Have a blender? Ok, what about a food processor? Either will do. So now just take 5 minutes and then grab a bag of tortilla chips, or better yet an Instant Pot burrito bowl and have yourself a great night!

Try this recipe? I’d love to hear your feedback and see your creation! Leave a comment below, rate the recipe or take a picture and tag #whippingitup .

Until next time my friend, happy eating and much love to you each and everyday❤

5 Minute Simple Restauraunt Style Salsa

All you need is 5 minutes, 1 blender or food processor and 10 ingredients to make a delicious simple restaurant style salsa. This recipe uses canned tomatoes as the base but not to worry as onion, garlic, cilantro, jalapeno, and lime add freshness and totally hide your canned tomato shortcut. This salsa is a great addition to your meal prep.
Course Appetizer, Side Dish
Cuisine Mexican
Prep Time 5 minutes
Total Time 5 minutes
Servings 6
Calories 45 kcal
Author Whipping it Up


  • 1 (796ml) can tomatoes (drained)
  • 1 small roughly chopped onion
  • 1-2 whole jalapenos cut into slices *see recipe notes
  • 2 cloves sliced garlic
  • 1 1/2 teaspoons cumin powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon sugar
  • 1/2 cup fresh cilantro
  • 2 1/2 tablespoons lime juice (approx. 1 lime)
  • 1/4 teaspoon chili powder (optional)


  1. Drain the tomatoes but reserve the juice in case it is needed
  2. Add all ingredients to a blender or food processor
  3. Pulse until desired consistency and add in some of the drained tomato juice if needed. I like my salsa on the chunky side so I don't add any of the juice back in.
  4. Taste and adjust seasoning based on your preferences.
  5. Flavours intensify if left to rest at least 1 hour but I wont judge if you cant wait 🙂

Recipe Notes

  • I tend to use one jalapeno and I don't remove the seeds to up the heat factor. As all jalapenos are different and people enjoy different spice levels I suggest you start with one and if it isn't spicy enough for you add another jalapeno but dice the second one as you don't want to have to re-blend your salsa too much.
  • Sugar helps to tame the acidity of the tomatoes but use sparingly, no one wants sweet salsa.
  • Chili powder is optional but adds a bit more heat and a slightly smoky taste.
  • Use whole or diced canned tomatoes. Just make sure the can doesn't contain any extra flavourings such as Italian herbs, celery or onions.  
  • Keeps in the fridge up to 5 days
  • This recipe prepares 3 1/2 cups of salsa

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