This restaurant-style salsa is absolutely delicious. This recipe was inspired by my Hungry Harvest. I received two bags of Fresno chili peppers, which I’ve never cooked with before. Husband isn’t a big fan of spicy foods, so I was a little nervous about what I was going to do with all these peppers. So I found this recipe and just substituted Fresno chili peppers instead of the jalapeno peppers.

This recipe is a cinch to put together, everything just gets blended together in the food processor, or blender. You can adjust the spice by leaving in the seeds and ribs of the peppers if you like a spicier salsa.

Have you ever made your own salsa?

Restaurant Style Salsa

Makes about 3 cups
Adapted from The Chunky Chef

2 (14oz) cans diced tomatoes
1 small onion, roughly chopped
4 Fresno Chili Peppers, seeds removed and roughly chopped
3 garlic cloves, peeled and chopped
1 1/2 tsp ground cumin
1 tsp salt
1 tsp granulated sugar
1 cup cilantro, roughly chopped
1 lime, juiced (about 3 Tbsp)

Before you begin, wash your hands with soap and water.
Add all ingredients to a food processor and blend until mixture has reached desired consistency. Taste and adjust seasoning as needed.

Serve with tortilla chips, burrito bowls, tacos, or anything that needs a little boost of deliciousness.