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Restaurant Style Salsa, adapted from The Pioneer Woman


After making this very easy recipe for salsa, I will never buy this in the jar again! You can adjust the amount of kick you want, by the amount of jalapeno...or, you can leave out the jalapeno altogether. This recipe comes from The Pioneer Woman, though I adapted it a wee bit, since I didn't have Rotel Tomatoes. A keeper!

You can see how I made this, and use it for Black Bean Tostadas by copying and pasting this link:

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  • 1 (28-ounce) can whole tomatoes with juice
  • 2 (10-ounce) cans Rotel (diced Tomatoes And Green Chilies)**
  • 1 can canned mild green chili works fine, if you can't find Rotel tomatoes)
  • 1/4 cups chopped onion (I used red)
  • 1 clove garlic
  • 1 whole jalapeno, quartered and sliced thin (use 1/2 for a milder version)
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/2 cup cilantro
  • 1/2 lime, juiced


Servings 6
Preparation time 10mins
Cooking time 10mins
Adapted from


Step 1

You only need to rough chop the vegetables and toss them into a food processor, which includes: Onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse just a few times.

Add the tomatoes and mild green chilis (or the Rotel tomatoes, if using). Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

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