Canned Tomato Salsa (Restaurant Style)

I love making this salsa. It always brings me back to when I would go to a really good Mexican restaurant. It’s super easy to make too! I just throw the ingredients into a blender and let it chill in the fridge overnight. I put a can of whole peeled tomatoes, a Mexican yellow onion, some fresh cilantro, a jalapeño, some lime juice, garlic powder, and salt to taste.

The final product is smooth and lightly chunky. However, it is still great—which is why I would order more of it.

I was surprised at how well it worked the first time I made it in February without being able to get good fresh tomatoes. Canned whole peeled tomatoes are packed when the tomatoes are at peak ripeness, so they’re much better than any winter grocery store fresh tomatoes. I will now make this all year round and prefer it to the fresh version most of the time.

Besides this last step where patience is key, you can move ahead in the process. Just pop it in the fridge and let it rest overnight. If you do this the evening before, you will get to serve it at its best!

Why Canned Tomatoes Work Better Than You’d Think

Late July through September is the best time for harvesting fresh tomatoes for your salsa. Other than this time frame, grocery store tomatoes are watery, flavorless, mealy, and have bland insides. Salsas made using these store-bought tomatoes will be mealy and bland.

Canned whole peeled tomatoes are harvested at the peak of ripeness (They do not ship unripe tomatoes). These tomatoes puree especially well and offer a dependable depth of flavor that winter fresh tomatoes do not offer. Any whole peeled brand works here, including San Marzano, Cento, Tuttorosso, or even store brand.

A quick note about canned tomatoes; just use the whole peeled variety. Diced canned tomatoes have an additive called calcium chloride which is used to keep their shape. Because of this additive, the tomatoes will not break down when blended, so you’ll just get a watery tomato soup with bits of tomato floating around. So, whole peeled is the only option.

What Goes Into This Salsa

Whole Peeled Canned Tomatoes (28 oz., 1 large can)

Use one standard 28-ounce can and pour everything in – the tomatoes and all the juice from the can. Do not drain the juice. It’s part of the salsa.

You can choose any brand. San Marzano may give you a little bit sweeter tomatoes, but even generic store brands will work. Don’t overthink it. Just make sure you do not get diced tomatoes.

Yellow Onion (3/4 of a medium onion)

You can also just roughly chop the onion, since the blender will handle the rest. White or sweet onions can easily be substituted. Red onions are also acceptable if you are alright with a stronger taste, as well as a color change to purple/pink.

Fresh Cilantro (4 tablespoons, chopped)

Enjoy the same flavor as the leaves by using the tender stems. No need to pick them out. If you think cilantro tastes like soap, you can replace it with 2 tablespoons of fresh flat-leaf parsley plus an extra squeeze of lime. It might be a different salsa, but it is a good one.

Garlic Powder (1 teaspoon)

This is great decision and not shortcut. Fresh garlic in salsa is blending becomes aggressive and sharp and dominates everything else. Garlic powder starts as little granules but when incorporated becomes smooth and rounded. Garlic powder provides a garlicky flavor that is in the background where it belongs.

If using fresh garlic, use one small clove. First, dry-toast the garlic in the pan for 5 minutes to knock off the raw edge.

Jalapeño (start with 1, adjust from there)

A single seeded jalapeño is mild. One with seeds is medium. Two is hot. Better to start with less — you can always add more jalapeño and blend again. Once the heat has been added, it can’t be taken out.

Lime Juice (2 teaspoons)

Don’t forget lime juice. Always try to use fresh lime juice. It gives your sauce an authentic Mexican flavor, rather than just using some store-bought tomato sauce. One lime should be good. If you need to, you can use bottled lime juice, just know that it will taste a lot more dull.

Salt (1 teaspoon)

Start with 1 teaspoon. Because different brands of canned tomatoes use different quantities of sodium, the correct amount can differ. Always taste before adding more seasoning.

How to Make Canned Tomato Salsa

Add all of the ingredients from the can into the blender. Next, add the tomatoes, roughly chopped onion, fresh cilantro, garlic powder, salt, jalapeño, and lime juice.

For a chunky restaurant-style salsa, pulse the machine 5 to 10 times. For smooth salsa, use a medium speed blend for 5 to 10 seconds. Salsa should have some texture, so avoid blending too much. Salsa shouldn’t look like a soup. If it’s too smooth, it may not be sightly, but taste will not be affected.

Sample the dip immediately after blending. This is your opportunity to try it out and see if any alterations need to be done. You can throw in some more salt, add half a jalapeño, or squeeze in another splash of lime. When your dip sits, the flavors will change so get it to your liking.

You have to cover this and put it in the fridge for 24 hours, but you can do a minimum of 4 hours. Trust me, you do NOT want to skip this step. Salsa straight out of the blender tastes raw and harsh. There are sharp onions and aggressive garlic with a bright lime flavor. After a full day in the fridge, everything settles down into a smooth, balanced flavor that you are looking for.

Give salsa a good stir before serving. It can separate a little while sitting. A good stir will bring it back together.

How Long It Keeps (and Why Day Two Tastes Better)

To keep it at its best, place in an airtight container and store in the fridge. The dip is best from day 2 to day 4. The flavors mix best between these days, and onion and garlic flavor will have mellowed. The dip is good for 10 days total, but can be enjoyed for less.

Before every use, stir the solids that settle. It’s still good on day 10, just a little less intense. This being 24 hours in advance, it’s not just convenient, it honestly is the superior option.

Canned Tomato Salsa Questions I Get All the Time

Why do I have to use whole peeled tomatoes?

Diced canned tomatoes have calcium chloride in them, which helps keep them firm. Because of this, blended diced tomatoes will not break down, resulting in a watery salsa with chunky tomato pieces. In contrast, whole peeled tomatoes do not have this added ingredient, so they will blend up beautifully. This is the only substitution I would always disagree with.

Why does it need to rest 24 hours?

Raw, blended onion can be strong and harsh. Garlic powder needs time to integrate. Lime juice is bright and acidic, and needs to mellow out and become balanced. All this happens during the rest. Immediate consumption might use the same ingredients, but feels instantly inferior. So please doctor it.

Can I use fresh tomatoes instead?

This is only feasible at peak tomato season. Right now, four to five ripe Roma tomatoes would equal an average 28 oz can. Grocery store tomatoes are always mealy. Especially in winter and summer months, these tomatoes make this recipe shine as off-season fresh tomatoes are beaten by the canned variety. Unless you have peak season farmer market tomatoes, use the canned ones.

Can I use a food processor instead of a blender?

That said, food processors tend to leave many pieces, so the salsa will be a lot chunkier. If you like having bigger chunks of salsa, then a food processor should be good enough. For even restaurant-level salsa, you would want to use a blender.

How spicy is this?

Mild comes with one seeded jalapeño. You can add more heat, but remember, it is easier to add heat than to remove it. You can take a taste test before and after, but keep in mind that cooling can temporarily soften the heat a little.

How long does it last in the fridge?

If kept in a closed container, they can last for 10 days. Usually the best time for the best taste is between days 2 to 4, then it slows down from there. After 10 days, it is still fine, it just has less flavor.

More Appetizers Worth Making

Corn and Black Bean Salsa with Avocado – A chunky cold salsa made with black beans, shoe peg corn, Rotel, and avocado. This salsa is also great with the creamy tomato version, especially when you want more variety on the table.

Salsa makes this Easy Baked Bean Dip which has cream cheese, sour cream, refried beans, and taco seasoning even better!

Seven Layer Dip contains guacamole, refried beans, green onions, sour cream, taco seasoned cheese, olives, and salsa. An all-time favorite and always goes fast.

Please leave a comment and tell me how it turned out when you try this canned tomato salsa recipe, especially if you added a ton of jalapeños.