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Restaurant-Style Salsa

Photo: Iain Bagwell; Styling: Kristen Shelton Fielder


Prep time 5 mins
Yield Makes 4 1/2 cups
Use it as a dip with your favorite chip, or spoon it over huevos rancheros--fried eggs on warm corn tortillas with jalapeños and avocados on the side. The secret shortcut is canned fire-roasted tomatoes that add a slight smoky taste.


  • 2 (14.5-ounce) cans fire-roasted whole or diced tomatoes, undrained
  • 1 (10-ounce) can diced tomatoes with green chiles, undrained
  • 1/2 cup chicken broth
  • 1/4 yellow onion or white onion
  • 2 garlic cloves, coarsely chopped
  • 1 teaspoon lime zest
  • 3 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 teaspoon salt

How to Make It

  1. Combine first 5 ingredients in a blender or food processor; blend until very finely chopped. Stir in lime zest and remaining ingredients. Cover and chill.