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Restaurant-Style Salsa

Yield: 2 cups 1x
Prep: 15 minsTotal: 15 minutes


1 clove garlic minced

2 teaspoons minced fresh jalapeño or Serrano or Poblano chili peppers, stemmed and seeded (see Note below if you substitute jarred jalapeño )

2 tablespoons minced red onion

1 teaspoon minced cilantro

1 14-ounce can diced tomatoes (San Marzano or Roma)

Juice from one lime

1 teaspoon Rocket Fuel or your favorite hot sauce

¼ teaspoon salt

Tortilla chips, for serving


  1. Place garlic, chili peppers, red onion and cilantro in food processor and pulse a few times until mixture is finely chopped.
  2. Add the can of diced tomatoes, juice and all and give one quick pulse just to break up the large chunks of tomatoes. Pour into a bowl.
  3. Add all other ingredients to the bowl and stir. Adjust heat by adding more Rocket Fuel if desired.
  4. Let mixture sit in the refrigerator for one hour to meld flavors.
  5. Stir and serve with tortilla chips.

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Note: If you use jarred pickled jalapeño instead of fresh, use less. The jarred peppers usually contain the seeds and pulp which is where a good deal of the heat is stored.

© Author: A Family Feast
Cuisine: Mexican Method: food processor