Restaurant style salsa made in the blender in under five minutes with tomatoes, onions, cilantro and jalapenos. Never buy jarred salsa again!
This delicious salsa is a take on my absolute favorite restaurant salsa from Guapos, but without the cilantro because this salsa is meant to be able to be kept in the fridge for several days.
Restaurant Style Blender Salsa
When we would visit Guapos in Washington DC we almost always went for the salsa. The food (and margaritas) were delicious and all, but the salsa was legendary. So of course it was one of the first recipes I ever put on the blog (linked above).
This version of that restaurant salsa is almost the same but without the cilantro. In testing the cilantro became slimy after a day while testing without it made for a salsa we could enjoy for a few days.
Some unique ingredients in this salsa include the tomato juice and the cumin. There is a distinct tomato juice flavor in the salsa and while you would think it may be odd, it is actually a secret restaurant ingredient I’ve seen in a number of salsas.
What do you eat with salsa?
The most common food eaten with salsa is chips, but salsa can also be used in many different ways including as a creamy dressing (when mixed with sour cream), a french fry dip (when mixed with mayo) and as toppings on grilled foods or other Mexican favorite entrees like enchiladas, tamales and fajitas.
Is salsa healthy?
Absolutely, with no mayonnaise or cream, this salsa is healthy and full of nutrients from the vegetables. In comparison to guacamole and cheese dips, this salsa is a fantastic healthy option to enjoy with your meal.
How do you make homemade salsa dip?
After blending the salsa (but only use half the tomato juice) add in a block of cream cheese (8 ounces). Blend until just combined then serve immediately with chips. For a non creamy option you can instead blend one can of drained and rinsed black beans (again using half the tomato juice).
- 1 jalapeno stem removed (halve and remove seeds for less heat)
- 1 can (12 oz) tomato juice
- 1 small white onion
- 2 medium tomatoes cut in quarters
- 1/2 tablespoon kosher salt
- 1/2 tablespoon freshly ground black pepper
- 1/2 tablespoon ground cumin
- 2 tablespoons canola oil
- Add the jalapeno and tomato juice to the blender and blend until smooth.
- Add in the rest of the ingredients and pulse until it has a coarse texture but you don't see the onions and tomatoes as individual chunks.
- Serve or refrigerate for up to 3 days.