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Homemade Restaurant Style Salsa that is thick and chunky, made with diced tomatoes, jalapeños, green chiles, green bell pepper, onions and spiced perfectly. This delicious sauce will go great with any Mexican dish or alone with a bag of tortilla chips. Enjoy restaurant style salsa from your own kitchen!

Homemade Restaurant Style Salsa in a dish with tortilla chips on the side.

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So, in my family, salsa is kind of a big deal. I had an Aunt who was famous for her salsa. When she made it, everyone showed up. It kind of became an extended family event. Salsa Day. I’ll post her recipe another time. Now, this recipe for Homemade Restaurant Style Salsa is…Amazing. I came across this recipe by accident.

I was browsing around a yard-sale page on Facebook and happened to see a post from someone asking if anyone had any extra tomatoes in their gardens that she could have. She said that she had this amazing salsa recipe from a local restaurant called El Matador. When I saw that, I immediately took notice. I love the salsa from El Matador, and if I could get my hands on that recipe, I would be in Salsa Heaven. So I took a chance and sent her a personal message, asking if she would possibly be willing to share her recipe. I was pleasantly surprised with her response. She actually took a picture of the recipe and sent it to me!

A tortilla chip dipped into Homemade Restaurant Style Salsa.

I was skeptical that it was truly the recipe for El Matador’s salsa, but when I saw that shredded carrots was an ingredient, I knew this might be the real deal. So, I gathered all of the ingredients and gave it a try. Low and behold, it tasted JUST like their salsa AND I had made it, which meant that now I could make it whenever I wanted to. Sweet!

I love this Restaurant Style Salsa because it is cooked slowly on the stove for several hours, giving the flavors of the vegetables and spices the chance to blend together into salsa deliciousness. One of the reasons this salsa has so much flavor is because of the beef bouillon. I would never have thought to add that to salsa, but it works. Boy, does it work. This salsa is so good, I have thought about heating it up and eating it as a tomato/vegetable soup. That would be totally acceptable, right?

How to Make Homemade Restaurant Style Salsa

Homemade Restaurant Style Salsa in a stock pot.

The first thing you’ll need to do is open the cans of tomatoes. Transfer them with a slotted spoon, to a blender or food processor. Pulse the blender until the tomatoes are the desired size. Transfer the tomatoes to a large stock pot.

Chopped vegetables for Homemade Restaurant Style Salsa.

Then chop and add all of the vegetables and spices. Stir and simmer on the stove for 3-4 hours until the salsa has reached your desired consistency. It will thicken as it cooks. Then it is ready to be canned or eaten.

Spices for Homemade Restaurant Style Salsa in a stock pot.

My favorite way to devour this salsa is to heat it up and stir in some shredded cheese, just like they serve it at El Matador. MMMM…..Salsa Heaven.

A chip dipped in Homemade Restaurant Style Salsa with cheese.

I hope you enjoy this Homemade Restaurant Style Salsa and use it in lots of recipes.  I like to top Mini Mexican Pizzas: Taco Bell Style with this delicious salsa! Make sure you tag @mommymouseclubhouse on Instagram so I can see your creation!

Three jars of Homemade Restaurant Style Salsa with tomatoes, jalapeños, and tortilla chips.

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Print Recipe
Homemade Restaurant Style Salsa
Homemade Restaurant Style Salsa that is thick and chunky, made with diced tomatoes, jalapeños, green chiles, green bell pepper, onions and spiced perfectly. This delicious sauce will go great with any Mexican dish or alone with a bag of tortilla chips. Enjoy restaurant style salsa from your own kitchen.
Course Side Dish
Cuisine Mexican
Prep Time 30 Minutes
Cook Time 3-4 Hours
Passive Time 3-4 Hours
Servings
Pint Jars
Ingredients
Course Side Dish
Cuisine Mexican
Prep Time 30 Minutes
Cook Time 3-4 Hours
Passive Time 3-4 Hours
Servings
Pint Jars
Ingredients
Instructions
  1. Use a slotted spoon to transfer the diced tomatoes from the can to a blender.
  2. Pulse the tomatoes in the blender a few times until they are the desired size. Pulse longer if you don't want chunky salsa.
  3. Transfer the tomatoes to a large stock pot.
  4. Chop the onion, jalapeños, green bell pepper and cilantro. Add to the stock pot.
  5. Grate the carrots. I use a fine cheese grater. Add to the stock pot.
  6. Add both cans of the diced green chilies and the garlic to the stock pot.
  7. Add the beef bouillon, sugar, salt, pepper, oregano and lemon juice to the stock pot and stir.
  8. Simmer on the stove for 3-4 hours until the salsa is the desired thickness.
  9. Can the salsa in jars or serve within a few days.
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9 Comments on Homemade Restaurant Style Salsa

  1. You just completed my life!!! I grew up on El Matador (both Ogden & Bountiful) & have never been able to replicate that yummy salsa. Thank you!!!

  2. We LOVE El Matador Salsa! I made this recipe last week and it was amazing! I’d like to make another batch and can it, but don’t know how long to process it? And is water bath enough or does it need to be pressure canned because of the carrots? Any recommendations?

  3. I love El Matadors salsa, but I am confused about the amount of Tomatoes and the 12 pint yeild. I doubled the recipe with 24 cups of tomatoes and only had just under 12 pints. Your yeild for 12 cups or 2 #10 Cans of tomatoes is 12 pints????? Shounldn,t I have gotten about 24 pints?????? My salsa was a little strong with 24 cups of tomatoes. Online 1 #10 can of diced tomatoes is aprox 6 lbs.6 oz. 12-3/4 cups.

  4. I am still confused about how many Tomatoes to use. Can you look at your recipe again and tell me how many cups of tomatoes it calls for,because 12 cups will only yeild about 6 pints not 12 pints. Do I need to up the tomatoes. The Recipe says 12 Cups Diced Tomatoes approximately 2 #10 cans – Online 1 #10 can of diced tomatoes is aprox 12-3/4 cups. So how many cups or #10 cans??????????

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