Are you a fan of the salsa that restaurants typically serve alongside tortilla chips? Then, this restaurant-style salsa is the recipe for you! Easy to make in just 5 minutes with a handful of ingredients, this homemade version will quickly become your new favorite. It's vegan, gluten-free, oil-free and naturally sweetened with pineapple!
I have a confession to make.
I am the person at the restaurant ordering extra salsa to go with the chips because let's face it, there's just never enough in the little bowl they give you.
Furthermore, I may or may not have eaten most of the salsa during the making of this post.
If you can relate, then stick around because this recipe is for you.
In fact, after you see how easy it really is to make restaurant-style salsa at home, you'll want to make it all the time.
So, let's get started!
Ingredients you'll need
- Peeled Whole Tomatoes (Canned)
- Lime Juice
And, now for the surprise ingredient used to sweeten the salsa instead of sugar...
Not only does the pineapple add an extra boost of flavor, but it also offsets the sharpness of the onion and the heat of the jalapeno without overpowering the whole salsa.
Plus it adds some extra vitamin C. 😉
I chose to use canned pineapple to make things easier, but you can use fresh if you'd like.
How to make this restaurant-style salsa with pineapple
First, add all of the ingredients to the bowl of a food processor.
Pulse until desired consistency is reached.
You may have to stop to scrape the sides.
Enjoy right away or refrigerate in an airtight container until ready to use.
The flavors will best infuse after a few hours up to 1 day of refrigeration.
Ideas for serving tomato pineapple salsa
Aside from enjoying with your favorite tortilla chips, this salsa is perfect with our sheet-pan nachos and chickpea tacos (both found in our 7 lazy vegan recipes post) as well as our pinto bean tacos.
It's also great with rice bowls or even on your morning tofu scramble.
Store the salsa in an airtight container, such as a mason jar, in the refrigerator for up to 7 days.
More vegan dips
- 1 (28 oz) can whole peeled tomatoes, undrained
- 1 (8 oz) can pineapple chunks in 100% juice, drained
- ½ cup chopped white onion
- 1 clove garlic, chopped
- 1 medium jalapeno, seeded and chopped
- ½ cup fresh cilantro leaves
- Juice of 1 lime
- 1 teaspoon fine sea salt or kosher salt
- First, add all of the ingredients to the bowl of a food processor. Pulse until desired consistency is reached. You may have to stop to scrape the sides.
- Enjoy right away or refrigerate in an airtight container until ready to use. The flavors will best infuse after a few hours to 1 day of refrigeration.
(Please refer to the post above for instructional photographs for this recipe)
This post originally appeared on Watch Learn Eat on September 14, 2015. It has been republished to reflect both recipe and photo revisions. Changes to the story were also made.
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