Restaurant Style Salsa

I love making salsa with veggies fresh out of my garden.  Unfortunately, in November, my tomatoes are either gone or green.  Not so great when trying to make salsa. 🙂 . That said, with the first major frost, I needed to pick all my leftover jalepeños at once…I probably have 50 of them in my kitchen now!  Salsa is my go-to jalepeño dish, so I decided to try making salsa with canned tomatoes.  It actually turned out pretty good!

Restaurant Style Salsa

Course: Sauces and Dips


  • 1 14.5 oz can petite diced tomatoes
  • 1 14.5 oz can crushed tomatoes
  • 2 jalepeño peppers minced
  • 3 cloves garlic minced
  • 1/2 red onion minced
  • 1/2 tsp apple cider vinegar
  • honey to taste
  • cilantro (fresh or dried) to taste
  • garlic and onion powder to taste
  • salt to taste


  • Mince the peppers, garlic and onion. Place in medium size bowl
  • Drain diced tomatoes. Pour into bowl with vegetables.
  • Pour in crushed tomatoes. If you like a little less liquid, only put in about 3/4 of the can.
  • Mix thoroughly.
  • Add in apple cider vinegar. Stir thoroughly
  • Add honey (you may need to microwave it) to taste.
  • Add cilantro, salt, garlic power and onion powder to taste.
  • Enjoy with tortilla chips! It also works well as a spaghetti sauce.


I used a neat little chopper that cut down the prep time significantly.  It allowed me to chop all the vegetables in about 5 minutes time.  It's well worth the investment!
Gourmia GMS9280 Mini Slicer Pull String Manual Food Processor
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