Restaurant Style Salsa…by The Pioneer Woman

Some of you may be thinking, Really? The Pioneer Woman…?

Seriously, this is the best and quickest salsa I have ever found that you can make at home in flash. When you do, you’ll constantly mutter in disbelief at how good it is.

Just try it.

Restaurant Style Salsa on vegan breakfast nachos

Restaurant Style Salsa

by Ree Drummond of The Pioneer Woman with slight adaptations


  • 1 14-ounce can plain diced tomatoes
  • 1 10-ounce can Rotel (diced tomatoes and green chilies)
  • 1/8 to 1/4 cup roughly chopped onion
  • 1 clove garlic, smashed and roughly chopped
  • 1 whole jalapeno, roughly chopped
  • 1/8 to 1/4 teaspoon sugar
  • 1/8 to 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon cumin
  • Generous 1/4 cup cilantro
  • Juice from half a lime OR approximately 1 tablespoon lime juice


Put everything in a blender or food processor and whiz it up till it’s reached your desired consistency.

When I use our Vitamix, I blend it on low and medium till everything is roughly chopped for about 5-10 seconds total, then I turn it to high for a split second and immediately shut the blender off. It’ll take longer with a food processor but not by much!

Recipe Notes:

  • Ree’s recipe makes a ridiculous amount of salsa! I’ve halved the recipe above and it fits perfectly in this one particular salsa container that we’ve kept and use over and over for this.
  • Since I make this in our high powered blender (Vitamix), I don’t bother mincing and finely chopping things. If you’re using a food processor, then you may want to be more particular.
  • If you’re wondering, any onion will do, from red to white to yellow. Heck, I’m sure shallots also work (but who has only shallots on hand if you live in the States?).
  • Some jalapenos are hot, some are not. If you want to be on the slightly safer side, discard the seeds where the majority of the heat will be. WASH YOUR HANDS well with soap right after handling them! Otherwise you’ll inadvertently rub your eyes and then life isn’t fun for about 30 minutes.
  • Once I was halfway through making this salsa and discovered we didn’t have any jalapenos on hand. I desperately looked through our fridge for something and my eyes landed on Cholula green sauce, decided to give it a go, and it worked very well. I’m sure a some pickled jalapenos will work, too, if that’s all you have.
  • Fresh lime juice is always better than from a bottle, but the latter will work in a pinch. I recommend having a bottle of good lime juice in your fridge for “just in case” times anyway. (Nellie & Joe’s Key Lime Juice is what I usually keep on hand!)
  • As always, taste and adjust! Sometimes a little bit more sugar is needed to overcome the acidity of the tomatoes. Sometimes the bottled lime juice calls for more — or the fresh lime juice calls for less! Try to check for saltiness while eating a chip; sometimes the salt on the chip will compensate for the salsa salt levels.