This Restaurant Style Salsa Recipe is easy and ready in only 10 minutes. Made with canned tomatoes and fresh ingredients this blender salsa is a must try.
Remove outer skin from onion and chop into four large chunks. Remove stems, ribs and seeds from the jalapeno. Remove the stems from the dried arbol chilies. Roughly chop cilantro.
Add all ingredients to a large blender or food processor and blend on medium until all the ingredients are well combined and no large chunks remain. Serve immediately with tortilla chips, recipe of choice or store in the fridge. Enjoy!
Store leftover salsa in and airtight container in the fridge for up to 1 week. To extend to shelf life of this homemade salsa it can be frozen for up t0 3 months.
Spice Note
You can add more or less of the chilies and jalapeno if you prefer your salsa more or less spicy.
Chunky Salsa
If you prefer your salsa more chunky pulse your blender until desired texture is reached instead of blending it.I would consider the salsa medium-hot with the ingredients shown how they are.