Restaurant-Style Salsa [Gluten-Free, Vegan]

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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.

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 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 restaurant-style salsa

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.

What to serve this salsa with

Aside from your favorite tortilla chips, this salsa is perfect with our vegan nachos and pinto bean tacos.

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

Storing the salsa

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

For a pico de gallo style salsa, check out our homemade salsa recipe. 

You might also enjoy:

• Easy Guacamole
• Vegan Cheese Sauce
• Vegan Nacho Cheese Sauce
• Slow Cooker Vegetarian Chili

Print

5 from 3 votes

Restaurant-Style Salsa

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 a surprise ingredient!

Course Appetizer, Dip, Snack

Cuisine American, Mexican

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

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings 16 (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
• 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

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 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

Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Fiber: 1g

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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.