Homemade Chunky or Restaurant Style Salsa

Salsa is the BEST invention ever…. hands down! It’s low in calories, it’s made with healthy tomatoes and it can be mild or spicy to your preference. What’s not to like?

Buying it is so convenient I know, I’ve done it!  I love the stuff and so does my family! BUT I was sick of buying a jar a week. I finally decided to make my own. I scoured the interent looking over salsa recipes from Giada, Paula Dean and Ree Drummond. I mixed up what I liked, changed some things and added some things to make it our own . :)

These pictures are using some fresh plum tomatoes and it was super tasty. In fact my husband prefers using only fresh tomatoes. Tomatoes can be a hit or miss at the market in the winter as far as ripeness and taste so I convinced him it would still be just as good using canned. He was skeptical, but actually loves it just as much if not a little more!

I love it for the simple fact that canned tomatoes last forever in your pantry which means you can make salsa any time. 😉 Perfect for SuperBowl Sunday!!




This recipe is only mildly spicy. If you want to keep the seeds and membrane in the jalapeno you can get more heat from it in the salsa. You could also add some chipotle pepper as well.

To keep the texture chunky just process it a few times. I love me some chunky salsa but the kids prefer smoother so the second time I made it I processed it about 10 times to get it to their liking. Restaurant style salsa is more pureed not chunky. Do what you like is what I say!

It makes a lot but we want a lot. I top salsa on many things and sometimes even in a regular salad! If you want to make a smaller batch skip the whole peeled tomatoes and just stick with the diced for the recipe and reduce the rest of the ingredients by half. You could also just use about 3 large ripe tomatoes instead of canned.




Other Superbowl Snacks you might like:

Here’s a picture of the salsa more pureed and typical of restaurant style salsa, YUM either way!

Homemade Chunky or Restaurant Style Salsa
Nutrition Information
  • Serves: 11
  • Serving size: 1/2 cup
  • Calories: 41
  • Fat: 1g
  • Carbohydrates: 7g
  • Sugar: 3g
  • Sodium: 318mg
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg
Prep time: 
Total time: 
  • 1 (28 ounce) can whole peeled tomatoes, drained
  • 2 (10 ounce) cans diced tomatoes with chile’s
  • 1 cup chopped onion
  • 1 cup chopped red pepper
  • 1 whole jalapeno, membrane and seeds removed, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup fresh chopped cilantro
  • 1 whole lime, juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 tablespoon olive oil
  1. Place all ingredients in a food processor and pulse 5 times for chunky salsa or up to 10 times for restaurant style.
  2. Makes about 5 1/2 cups.
  3. Keep refrigerated.
Weight Watchers PointsPlus: 1*






  1. anita says

    personally I would skip the OO and the stevia, not needed. I make salsa practically every other day. I also can my own. Also if you want more heat you might be better off with 2 jalapenos and still leaving out the seeds and membrane.

      • Brenda says

        The stevia is optional if some people are used to a sweeter salsa. I like it without. I did try the fresh tomatoes but prefer the canned here. Thanks for the idea with 2 jalapeno’s If my kids weren’t eating it I certainly would do that.

    • Brenda says

      Mine lasts in my fridge for about a week. You can freeze it and you could also use a traditional canning method and then it won;t need to be refrigerated but I haven’t done that as we eat it pretty quickly.

  2. Rebecca says

    Hi, I’m from Australia and the cans of diced tomatoes with chile’s is not available here. Just wondering what was in this, eg chilli type, spices etc so i could possibly substitute with something else? Thanks.

  3. Mary says

    This recipe sounds fantastic. My husband has been cooking with me more often since we planted a straw bale garden and use our own veggies. The last recipe I tried was awful and am now looking forward to making this with my husband. Thank you for sharing and keep the recipes coming. Yay!!


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