This is the refreshingly simple salsa recipe served at my favorite Mexican restaurant in Utah. No, it’s not Costa Vida or Cafe Rio—It’s a small family-owned restaurant in Provo and this *might* just be the actual recipe.
Serve the salsa in a chilled bowl with a basket of warm tortilla chips. Choose thinly fried corn tortilla chips if they’re available. Juanita’s Tortilla Chips are currently my favorite.
- Yield: ~1 gallon
- Prep Time: 15 minutes
Mexican Restaurant Salsa
Restaurant-style tomato salsa with heat and flavor from jalapeño, onion, and cilantro. It makes a large batch, but tastes so good you won't want to scale it down.
- Chop and Combine These First:
- Jalapeno - 5 whole from can, finely chopped
- Liquid from Jalapeno Can - 2 tablespoons
- White Onion - 1 medium, finely chopped
- Scallion (Green Onion) - 3 whole, finely sliced
- Cilantro - 10 sprigs, finely chopped
- Salt - 1 teaspoon
- Then Add Tomatoes:
- Canned Crushed Tomatoes - 2 × 28 oz. cans
- Canned Petite Diced Tomatoes - 2 × 28 oz. cans
- Prepare and combine the Jalapeño, Jalapeño Juice, White Onion, Scallion, Cilantro, and Salt into a large mixing bowl.
- Add the crushed and petite diced tomatoes to the large bowl and stir to combine.
- Chill for about 30 minutes. Serve with a bowl of restaurant-style tortilla chips.