Homemade Blended Restaurant-Style Salsa

Written by

stewarding.faithfully

July 20, 2026

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Restaurant style salsa from your own pantry.

Y’all, this salsa is the reason my husband Roy will actually eat vegetables without complaining about it. He doesn’t do chunky salsa, so we blend everything smooth, and what comes out tastes just like the salsa you’d get at your favorite Mexican restaurant. The kind you’d pay good money for at a chip and salsa bar.

Here is the ultimate homemade salsa recipe for you to try. It’s one of our favorite canning recipes!

Tomatoes, jalapeño, bell pepper, onion, cumin, and cilantro straight from the garden, plus a little lime juice, some vinegar, and one can of tomato paste to round out the flavor. Blend it all together and you’ve got a restaurant quality salsa sitting in your own pantry.

This is one of those recipes that makes you feel like you’ve got your life together, even on the days you don’t.

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Tools You’ll Need

Water bath canner or large stockpot with a rack (I used my Nesco electric canner, but a regular large pot works just as well)
Canning jars with lids and rings (pint size)
Jar lifter
Canning funnel
Ladle
Clean towels for wiping rims

restaurant style salsa for canning recipe

Blended Restaurant-Style Salsa

This salsa is the reason my husband Roy will actually eat vegetables without complaining about it. He doesn't do chunky salsa, so we blend everything smooth, and what comes out tastes just like the salsa you'd get at your favorite Mexican restaurant. The kind you'd pay good money for at a chip and salsa bar.

Course Appetizer

Cuisine Mexican

Keyword canning salsa, homemade salsa, mild salsa, Restaurant-Style Salsa, salsa

Prep Time 15

Cook Time 45

Processing Time 15

Total Time 1 15

Servings 6 pint jars

Ingredients

6 cups chopped tomatoes about 6 lbs
2 large onions chopped
2 green bell peppers chopped
2 jalapeño peppers seeds removed (optional)
6 cloves garlic minced
1 can tomato paste
3/4 cup white vinegar
juice of 1 lime
1/2 cup fresh cilantro chopped
1 tsp salt
1/2 tsp ground cumin

Instructions

Coarsely chop all the veggies (I used my food processor)
Remove the seeds from peppers (or leave them in, if you like more heat)
Combine all ingredients in a large stainless steel saucepan and put on the stove on medium heat.
Bring to a boil, then reduce heat and simmer, stirring occasionally, until slightly thickened.
Stir in fresh cilantro during the last few minutes of cooking.
Blend with an immersion blender (or in batches in a regular blender) until smooth.
Ladle hot salsa into clean pint jars, leaving about a half inch headspace. Remove bubbles.
Wipe rims, apply lids and rings fingertip tight, and process in a boiling water bath for 15 minutes.
Remove jars and let cool undisturbed for 12-24 hours. Check seals before storing.

Notes

Roy likes his hot, so I added a chopped cayenne pepper straight to his individual jar before processing. Feel free to add as much or little heat to your salsa according to your preference. This recipe makes a mild to medium spicy salsa.

Six jars in and my pantry already looks a little more stocked for the months ahead.

And if you’re new here, welcome, I’m Shannon, and I teach women how to bring the old ways of cooking and preserving back into their homes without it feeling overwhelming.