Toe's Best Salsa Recipe -
Toe's Best Salsa Recipe

Toe's Best Salsa

Recipe by  

"This is the best homemade salsa recipe I've ever made. If you love restaurant-style salsa, look no further!"

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
  • PREP

    20 mins

    1 hr 20 mins


  1. Place the onion in a bowl, and set aside. In a blender, place tomato sauce, jalapeno peppers, serrano pepper, garlic, lime juice, salt, and pepper. Blend well. Place the cilantro into the blender, and pulse several times to chop the cilantro. Do not over blend. Pour the tomato sauce mixture into the bowl with the onion, stir well to combine, and refrigerate at least 1 hour to blend flavors before serving.
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  • Editor's Note
  • For a mild salsa, seed the peppers and scrape out all the interior veins before blending; for a hot salsa, leave the seeds and veins in.

Reviews More Reviews

Most Helpful Positive Review
Feb 16, 2010

Tasty, I used one can of diced tomatos and one can sauce, the flavors all came together perfectly. Thank you

Most Helpful Critical Review
Mar 04, 2011

The salsa could be good without the cilantro...added cilantro and now I have just a huge mess of red and green to clean up. I suggest making this without the cilantro and if you want add a very, very, very, very small amount of it.


15 Ratings

Dec 20, 2010

Good restaurant-style salsa. Can be easily adjusted to suit different tastes. Add or reduce the amounts of just about everything, but the tomatoes.

Mar 28, 2011

Loved it! I followed other reviewers and used one can tomato sauce and one can diced tomatoes for a chunkier salsa. It was phenomenal!

Feb 24, 2010

This a great salsa recipe!! Almost identical to our favorite local mexican restaurant's salsa, which they serve in a squirt bottle. Great stuff!! I didn't change anything, made exactly as recipe.

Apr 01, 2011

This was good but hot! I made a half batch with minor changes- homemade sauce, 2 jalapenos(because I had no serranos) and the hard to measure amounts of cilantro and lime juice. Cilantro ended up being the predominant flavor and then just followed by the heat. I will make this again but try to quantify the amounts since my reason for making this is to try to find a recipe that I could make consistently.

May 22, 2011

very easy to make. I used one can sauce, and one can diced tomatoes. I omitted the serrano pepper as I didn't have one on hand. Somehow, the onion that I used was SUPER strong, so now that the flavors have mingled overnight I will add additional lime juice to tone down the overpowering onion. I usually make Pico de Gallo, but was looking for more of a Taqueria-type salsa for a dish I was making. This fits the bill. This type of salsa is sometimes referred to as 'Ranchero' salsa. Thanks, Toe!

Jul 10, 2012

Made half the recipe. This didn't have enough acid for me, so after blending I added 1 tbs lime juice. Sadly, I had to cut out all but 1 jalapeño, and that was small, because my mom can't take any heat. But the flavors were good, and this is one of those really good base recipes. I later decided I wanted a chunky salsa so added one large fresh diced tomato. On tasting it with my chips, it needed salt, so threw in a pinch. I've been making salsa crude for years and with the added tomato, lime and salt, this is exactly what I was looking for in restaurant table salsa. Thanks!


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  • Calories
  • 18 kcal
  • < 1%
  • Carbohydrates
  • 4.1 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 349 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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