10 Minute Restaurant-Style Salsa is our family go-to salsa. We love it for its flavor and convenience! It takes about 10 minutes to throw together and is as popular with kids as it is with adults.

making salsa with Pantry-ready Ingredients
Most of what you need can be found waiting in your pantry. So easy to serve with chips last minute. If you keep the pantry friendly ingredients on hand, you’ll be ready for a fiesta any time of day!

10 Minute Restaurant-Style Salsa is made with canned crushed tomatoes, so it’s easy to make year round. It’s as good in December as it is in July! This salsa does not need to be cooked or canned (preserved). Simply stir it together in a medium bowl, or if you prefer smoother salsa, pulse the ingredients a few times in your food processor.

My sister in law, Sheri, gave this recipe to me about 30 years ago and it’s now a Foster family classic! Restaurant-style salsa adds flavor and flair to every recipe, from ABK’s Ultimate Chunky Guac to Cowboy Christmas Breakfast to Easy Southwest Tortilla Roll-ups. Try it with our Amazing Cafe Rio Queso Copycat as well!

What you need to make restaurant style salsa:
Crushed tomatoes make up the bulk of the salsa, less chunky than diced tomatoes. In a pinch, diced (drained) may be substituted.
Green chiles add a tangy flavor, but be sure to check the small print for the heat level you’re looking for. We use mild.
Sweet onions Look for Vidalia, Walla Walla, or red onions.
Ro*Tel This brand of diced canned tomatoes is found in most grocery stores. Original Ro*Tel® includes green chiles, but try different variations to suit your taste, from Fire Roasted to Hatch. Experiment with varying heat levels! For kids, I recommend Original Ro*Tel.

Garlic salt and ground pepper for flavor.
Cilantro Fresh is best. Store it in the fridge by placing the entire bunch of cilantro, stems down, in a glass of water.
Lime juice This recipe can be made without lime, but I think it makes the recipe taste more fresh and less like it came from a can.
This salsa reminds me of the salsa we have eaten at Rio Grande restaurant in Salt Lake City. It’s smooth and easy to load on to a tortilla chip!
This post originally shared in 2009 as Sheri’s Simple Salsa, has been updated with new content in 2025
10 Minute Restaurant-Style Salsa

Ingredients
- 1 (28-ounce) can crushed tomatoes
- 1 (4-ounce) can chopped green chilies
- 1 small sweet onion, chopped
- 1 can Ro*Tel
- 1 tablespoon garlic salt
- 1 teaspoon freshly ground pepper
- 1 bunch cilantro, chopped
- Juice of 1-2 limes (optional)
Instructions
- Mix all ingredients in medium bowl. These ingredients can also be pulsed in a food processor. Do not over-blend or the salsa will turn pink.
- Serve immediately or refrigerate for up to 7 days. Makes about 6 cups of salsa.
Notes
- This salsa is best when served at room temperature.
- In the summer, when fresh tomatoes are available, add 1-2 large chopped tomatoes if desired.
- This recipe does not freeze well, it is best served within a few days of assembly.
Did you make this recipe?
Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!