Name: Restaurant-Style Salsa
Prep time: 5 min
Total time: 5 min
Ingredients: 1 (28 oz) can whole peeled tomatoes, undrained; 1 (8 oz) can pineapple chunks in 100% juice, drained; 1/2 cup chopped white onion; 1 clove garlic, chopped; 1 medium jalapeno, seeded and chopped; 1/2 cup fresh cilantro leaves; Juice of 1 lime; 1 teaspoon fine sea salt or kosher salt

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!

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holding a chip with restaurant-style salsa on it over the bowl of the rest of the salsa

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.

overhead closeup of salsa in a white bowl

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.

chip stuck in a bowl of salsa with some more chips behind it

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)
Onion
Garlic
Jalapeno
Cilantro
Lime Juice
Salt

And, now for the surprise ingredient used to sweeten the salsa instead of sugar...

Pineapple!

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. 😉

front view of salsa in a white bowl with cilantro, lime and jalapeno in the background

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.

ingredients after being pulsed together in the food processor

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.

Dipping a chip into the salsa with cilantro, lime and jalapeno in the background

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 two-bean nachos and our pinto bean tacos.

It's also great with rice bowls or even on your morning tofu scramble.

overhead of salsa in white bowl with chips on a wooden board and cilantro, lime and jalapeno behind the chips

Storing

Store the salsa in an airtight container, such as a mason jar, in the refrigerator for up to 7 days.

holding a chip with salsa on it over a bowl of salsa

More vegan dips

overhead shot of hand holding a chip with some of the salsa on it

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5 from 5 votes

Restaurant-Style Salsa

Course Appetizer, Dip, Snack

Cuisine American, Mexican

Keyword dairy-free, dip, gluten free, pineapple, salsa, vegan, vegetarian

Prep Time 5

Cook Time 0

Total Time 5

Servings (makes approximately 4 cups)

Calories 20kcal

Author Sherri Hall

Ingredients

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

Instructions

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 and other helpful information for this recipe)

Suggested Equipment/Tools

Food Processor

Notes

Store salsa in an airtight container such as a mason jar in the refrigerator for up to 7 days.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition

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.

©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.