Easy Restaurant Salsa

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 9.6
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 259.5 mg
  • Total Carbs: 2.1 g
  • Dietary Fiber: 0.3 g
  • Protein: 0.3 g

View full nutritional breakdown of Easy Restaurant Salsa calories by ingredient
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an easy, delicious salsa using packaged ingredients and a blender-- it's actually used by a local restaurant an easy, delicious salsa using packaged ingredients and a blender-- it's actually used by a local restaurant
Number of Servings: 24


    1 can rotel- 10 oz
    1 can whole tomatoes- 28 oz (the big can)
    6 slices of jalapeno pepper
    1/2 a medium onion
    3 tbsp ground garlic
    4 tbsp dried cilantro
    2 tsp salt


**makes 24 quarter cup servings**

-Cut onion in half. Peel and dice (a food processor will help w/the dicing-- I normally dice a whole bag of onions and freeze them pre-portioned). Add to blender. If you blender can fully dice slices of onions, you don't have to process or dice them yourself.
-Pour contents of rotel can into blender. If you want a slightly thicker salsa, drain the can first.
-Add tomatoes from can to blender, but don't add juice from can.
-Dice 6 jalapeno slices and add to blender. (this seems to be a good heat for most people-- around medium. if you like hot salsa, add more jalapeno slices. if you like mild, add less or leave them out entirely)
-Add garlic, cilantro, and salt to taste. I like lots of garlic and cilantro. This creates a large batch, so don't be scared of adding quite a bit of seasoning.
-Chop all ingredients in blender until salsa reaches desired consistency. Mine is normally very small diced pieces, not large chunks.
-Should make around 6 cups of salsa. I normally freeze 1/2 and leave 1/2 in the fridge. When you thaw the other 1/2, you might want to run it thru the blender 1 more time just to mix it up again since the liquids and solids tend to separate after freezing.

Number of Servings: 24

Recipe submitted by SparkPeople user JACWO2.

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