Two Peas and Their Pod

Restaurant Style Salsa


Restaurant Style Salsa Recipe on

Today is an exciting day! Ree’s (The Pioneer Woman) NEW cookbook comes out today! I am so excited for Ree and her latest book, The Pioneer Woman Cooks: Food From My Frontier. Ree sent us an advanced copy and we have been loving and drooling over every page. And I am not joking about the drooling part, Caleb has drooled on several pages of the book. I think he is ready for solid food, well at least Ree’s cooking:) To celebrate The Pioneer Woman’s new book we made her Restaurant Style Salsa. We are huge chips and salsa fans and Ree’s salsa is the real deal.

Restaurant Style Salsa Recipe on

What is the best part of going out to a Mexican restaurant? The chips and salsa, right? I always fill up on chips and salsa and have a hard time eating my meal. You think I would learn, but it happens every time. The truth is, I really don’t care, because I LOVE chips and salsa! Ree’s Restaurant Style Salsa tastes just like the kind of salsa you get at a Mexican restaurant, but better. It is absolutely perfect! The salsa is smooth, fresh, has the perfect amount of cilantro and lime, and a nice kick at the end.

Restaurant Style Salsa Recipe

The recipe is super easy to make. You blend everything together in a blender or food processor. We used our Blendtec blender and it filled it to the top, so make sure you use a large blender or food processor. I thought we were going to have way too much salsa, but it didn’t last long. It is addicting! I am so glad we don’t have to go out to a Mexican restaurant to get our salsa fix anymore. We will save money and I can eat in my stretchy pants-trust me, you will need them after eating an entire bag of chips and bowl of salsa. :)

You can find Ree’s Restaurant Style Salsa recipe in The Pioneer Woman Cooks: Food From My Frontier, along with lots and lots of other delicious recipes. We can’t wait to cook and bake our way through the book. And in Ree fashion, every recipe includes gorgeous step-by-step photos! The book is a complete gem from cover to cover. Congratulations Ree on your new book!

Restaurant Style Salsa Recipe

Restaurant Style Salsa

Yield: Serves 12

Prep Time: 10 minutes

Homemade restaurant style salsa that will MAKE you eat an entire bag of chips. It's that good!


1 can (28 Ounce) whole tomatoes with juice
2 cans (10 Ounce) Rotel (diced tomatoes And green chilies)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeño, quartered And sliced thin
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup fresh cilantro (more To taste)
1/2 whole lime, juiced


1. In a large food processor or blender, combine whole tomatoes, Rotel tomatoes, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro. Pulse until you get the salsa to the consistency you'd like. Taste and adjust seasonings, if necessary.

2. Refrigerate salsa for at least an hour. Serve with tortilla chips.

Recipe from The Pioneer Woman Cooks: Food From My Frontier by Ree Drummond

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4,909 Responses to “Restaurant Style Salsa”

  1. Jennifer — March 17, 2012 @ 12:47 am

    I love my salsa hot.

  2. Sarah — March 17, 2012 @ 1:01 am

    I love salsa verde-on eggs, burritoes, with chips whatever! I make a huge batch every Fall. YUm-Yum-YuM!

  3. Sharyl B. — March 17, 2012 @ 1:10 am

    I like it mild!

  4. Yvette — March 17, 2012 @ 1:26 am

    I like mild salsa.

  5. Pamela ward — March 17, 2012 @ 1:34 am

    I love spicy salsa but it docent like me. So stick
    With the mild.

  6. Linda P — March 17, 2012 @ 1:50 am


  7. Hana — March 17, 2012 @ 1:59 am


  8. Stephanie Studer — March 17, 2012 @ 2:05 am

    I like mine mild!!

  9. Crystal McConnell — March 17, 2012 @ 2:54 am

    I like mine mild, medium & hot!! :) Mostly medium though. What a great and generous giveaway. <3

  10. Amber P. — March 17, 2012 @ 5:51 am

    I’m from Texas, so of course the hotter the better!

  11. Bernice Gow — March 17, 2012 @ 8:16 am

    Definitely mild for us in our kitchen!

  12. robin goudy — March 17, 2012 @ 10:48 am


  13. SueH — March 17, 2012 @ 12:00 pm

    Medium, I so want to make this.

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  15. Katie — March 19, 2012 @ 11:08 am

    This salsa looks and sounds amazing–love salsa!

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  17. JoEllen — March 20, 2012 @ 4:48 pm

    I’m a mild gal =)

  18. Della Stevens — March 20, 2012 @ 6:25 pm

    I love Ree’s salsa, but I don’t make it too hot as my husband doesn’t like hot.

  19. Crystal — March 23, 2012 @ 11:34 pm

    I love mine hot but hubby like it mild!!

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  23. Personally I like my salsa mild but like your recipe and comments, I love cilantro!
    I’ve only recently found your recipes and am looking forward to trying ALL.

  24. Amber — August 1, 2012 @ 7:04 pm

    This was awesome! I used tomatoes from our garden rather than canned and it was amazing. Thanks for this recipe

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  26. Desz — October 29, 2012 @ 11:57 pm

    I like 1/2 mild 1/2 medium mixed together

  27. Vicki — November 3, 2012 @ 1:26 pm

    SO easy and SO GOOD!!!!

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  30. Lala — December 1, 2012 @ 8:21 pm

    I tried this today. It was delicious!!!!

  31. lulujohnboy — December 3, 2012 @ 2:59 pm

    HOT !! The more heat, the more I eat.LOL

  32. Kate — December 4, 2012 @ 7:26 pm

    Made this today, too sweet for me! I’d probably like it better if it were made with fresh tomatoes instead of canned.

  33. Ashley — December 11, 2012 @ 9:55 pm

    This was aaaaaaamazing! Thanks for sharing! :)

  34. Gina mac — December 16, 2012 @ 7:09 pm

    This is a great salsa! A little less sugar for my taste. All in all, will defiantly will be my choice recipe. Thank you!

  35. Sonja — December 16, 2012 @ 10:17 pm

    LOVE REE!! Watch her show every weekend! Love everything she represents! Would love to win!!!

  36. Cathy Rozdolski — December 25, 2012 @ 3:41 pm

    I was weaned on jalapeño salsa. I loved eating off my dads plate and he put salsa on everything! So… The hotter the better! Chips are optional.

  37. cindi — December 30, 2012 @ 5:27 pm


  38. Karen Aucella — January 1, 2013 @ 12:23 am

    I like it mild-medium.

  39. Laurie Smith — January 1, 2013 @ 9:28 am

    medium- not too hot , but alittlr sassiness

  40. Lisa — January 1, 2013 @ 6:37 pm


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