This salsa is the perfect restaurant-style salsa. The perfect consistency and flavor, and the absolute best for dipping chips, topping tacos, and any other salsa-related eating!

Restaurant Style Salsa

I have very strong opinions about salsa. Pace salsa is an abomination. It tastes like ketchup with chunks. And chunky salsa of any sort has no place in my life. I do love pico de gallo, but that’s a whole separate post. When it comes to chips and salsa, I want it to be fairly homogenous. I want it moderately spicy. Not so spicy that my mouth hurts and I have to put ice cubes on my tongue, but I want a little kick. The flavor profile should not be vinegary or peppery. I know salsa is tomato based, but I also don’t want it to be too tomato-y. I’m high maintenance when it comes to salsa, or as they say in Spanish, muy picky.

I have yet to find a jarred salsa I am really excited about. There are a few that I can tolerate, but anytime I’m whipping up a real Mexican feast, I make this stuff. It is SO worth the very little effort. The hardest part is chopping the cilantro. And I just hack it off above most of the stems and toss it right in the blender. In terms of effort, it takes slightly more effort than opening a jar of chunky ketchup, like Pace. And in terms of taste, it can not be beat.

I just have a lot of salsa feelings.

And don’t even get me started on guacamole.

Too late, I’m started.

Guac Rules

Big hunks of onion or tomato are not welcome in my guacamole. It can’t be overly smooth, or overly chunky. I need it all Goldilock’s style and juuuuust right. To make my guacamole, I start by mashing 3-4 ripe avocados with a fork or pastry blender, until they are mashed up. Then I add 1/2-1 c of my prepared salsa, a bit more lime juice, and another 1/2-1 tsp of salt. Guac perfection, baby.

Try these! I promise you’ll be addicted and jarred salsa will forever disappoint you. And if you still prefer Pace, well… We probably can’t be friends.