Ever since we first set foot back in South Africa, Cody and I have been having serious Mexican food withdrawals. Not only is there a complete lack of Mexican restaurants, there’s also a complete lack of Mexican ingredients to make our own. We’ve been using what we could find and trying our best to recreate our favorite dishes.
One thing we’ve been missing pretty badly is a good store-bought salsa. There are just no options here. The good thing about our lack of in-store options is the fact that we’ve been driven to create our own Real Restaurant-Style Salsa.
I have to note though, that salsa is a very personal thing. Even though every salsa is just a slight variation of every other salsa out there, it’s those small differences that make a big impact.
We’ve made countless batches of salsa with small adjustments of quantities each time until we finally reached what we believe is the best, most delicious homemade restaurant-style salsa.
Of course, don’t be afraid to change up the quantities according to your own personal preference. For example, if you like spicy salsa – add more pickled jalapeños. If you don’t live the spicy life – forego the jalapeños completely. Add more salt, less salt. More onion. Less cumin. It doesn’t matter. Salsa is like art, what is profoundly beautiful to one person, may look like a bunch of scribbles even a five year old could do to another person. And that’s fine.
All we know is that the recipe we have included at the end of this post, is our new favorite salsa ever. We don’t even care about the fact that we can’t conveniently buy a good salsa at a grocery store anymore, because we can make something infinitely better right in our own kitchen. I don’t even need to mention the fact that it takes barely any time to make.
In fact, can throwing a bunch of ingredients into a blender even be called a recipe? …I don’t even know.
What I do know is that this is a seriously good restaurant-style salsa and I’m pretty certain at least some people would agree with me.
Pin It! Real Restaurant-Style Salsa
- 1 can • diced tomatoes
- 1 • garlic clove [approximately 1/2 tsp]
- 1 tbsp • rough chopped cilantro
- 1/2 • rough diced onion [approximately 1/2 cup]
- 1 tbsp • chopped pickled jalapeños
- 1/2 tsp • cumin
- 1/2 tsp • mexican chili powder
- 2 tsp • salt
- to taste • ground black pepper
- Add the juice of the canned tomatoes, garlic, cilantro, onion, jalapeño, spices, salt and pepper.
- Blend until all the ingredients is very finely chopped and combined.
- Add the chunks of tomato to the blender and pulse for 2-3 seconds, just to mix.