Restaurant Style Salsa (SUPER SPICY)
Prep time
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Homemade Salsa with just a few ingredients and full of flavor, just like the one you're served at your favorite restaurant! SUPER EASY BARELY AN INCONVENIENCE!
Man with Pan:
Cuisine: Mexican
Serves: 12
  • 1 can (28 ounce) WHOLE TOMATOES with juice (add ½ juice to start and more if needed)
  • 2 cans (10 ounce) ROTEL (diced tomatoes and green chilies)
  • ½ medium white or yellow onion roughly chopped ONION
  • 1 clove GARLIC, minced
  • 1 whole JALAPENO, quartered and sliced thin WITH seeds (be sure to wash)
  • 1 whole SERRANO, quartered and sliced thin WITH seeds (be sure to wash)
  • ¼ teaspoon SALT
  • ¼ teaspoon SUGAR (do not skip)
  • Scant ¼ teaspoon ground CUMIN
  • ½ cup CILANTRO (more to garnish)
  • Juice of ½ LIME
  1. Combine 1 28 ounce can of tomatoes WITH juice, Rotel, Jalapeno, garlic, sugar, salt, cumin, lime juice in a blender or food processor. Pulse until you reach your desired consistency.
  2. add Cilantro in two additions checking for taste as you go
  3. Refrigerate salsa for at least 30 minutes but preferably an hour
1) This makes a LARGE batch. Use a 12 cup food processor or blend in 2 additions

2) For MILD heat use 1 jalapeno without seeds and two cans of MILD Rotel.

3) For MEDIUM heat use 1 jalapeno with seeds and two cans of MILD Rotel

4) For SUPER SPICY heat use 1 can of mild ROTEL and 1 can of HOT Rotel and 1 Jalapeno with seeds and 2 Serrano with seeds.

To avoid having watery salsa add ½ the juice from the can of whole tomatoes first and then add remaining if you need it to reach your desired consistency.
Recipe by MAN WITH PAN at