restaurant style salsa

Restaurant Style Salsa l

Right now my garden and the farmers market are overflowing with the most incredible tasting tomatoes, I just love it!  Even my Heirloom and Roma tomato plants that weren't looking so hot or producing anything are springing back to life and starting to produce some much anticipated deliciousness. 

Restaurant Style Salsa l

So what does one do with all these tomatoes?  Why make salsa of course!  Whenever I make this salsa it doesn't last long.  My husband could eat this by the spoonful, but he is classier and at least uses tortilla chips to shovel it down with.  I'm not totally innocent though... I enjoy it equally as much.  Next summer I hope to dabble in canning so I can finally get some of this stocked up to enjoy over the winter months.  I'm telling you, this stuff is much better than anything you can buy in a jar at the store.  

Restaurant Style Salsa l


Restaurant Style Salsa

makes: 2 1/2 cups


2 c cherry tomatoes or 2 large tomatoes diced

3 garlic cloves 

3 green onions, chopped

2 Tbsp cilantro {optional}

1 can diced tomatoes with juice

1-3 jalapeños {depending on spiciness}, chopped*

1 small yellow onion, chopped

1/2 tsp cumin

1/2 tsp salt {to taste}


1. Place yellow onion and jalapeños in food processor, pulse a few times.  

2. Add all other ingredients except the cherry tomatoes and pulse.  

3. Add cherry tomatoes and pulse a few times, until they are slightly chopped and incorporated into the rest of the salsa.  Do not over pulse though, you want the tomatoes to still be slightly chunky.

4. Taste, add more salt if needed.  Refrigerate for at least 4 hours so the flavors can really come together.

*Note: I like a spicier salsa.  When I buy jalapeños at the store I usually need to use 3 small ones.  However the ones that come out of my garden are super spicy and 1 is only needed.

Restaurant Style Salsa l
Restaurant Style Salsa l