just thought id throw this out there since you cant really BUY restaurant style salsa and we eat the stuff like three times a week.
guy at work gave me this and you really cant mess it up unless you don't cook it enough and/or you add too much salt.

1 28oz can of hunts petite diced tomatoes (im sure any diced tomatoes will do)
1/2 can of cilantro and lime juice rotel (you can prob use the whole can but I make it twice a week and divide it, and your blender will be FULL)
1 heaping teaspoon of minced garlic (the jarred kind)
1/4 cup onion ( I use one half of a med onion to keep it simple, and i don't even chop it)
1 cup water
1/2 to 1 small lime (juiced)
1 teaspoon salt
cilantro to your liking ( I buy the tube of paste and add 2 teaspoons) you can get it at Walmart in the produce section
pickled jalapenos ( I add 4 and a couple of teaspoons of the juice) this will be where you figure it out yourself. nobody in my house likes hot salsa

i put everything but the tomatoes in a typical 5 cup blender and puree it until the onion is basically like the minced garlic, then i add the tomatoes and blend it until whatever consistency you like.
your blender will be FULL FULL, but it makes a perfect size batch.

the most important part is to bring it to a simmering boil and stir it the whole time ( like a good tomato sauce)
i cook mine until it doesn't smell like raw tomatoes ( usually 15-20 min)
let it fully cool on the stove, refrigerate and serve.

i have never found any salsa that i truly like as much as in Mexican restaurants. this is as good and not hard at all after you make it a couple of times. feel free to add/subtract to it and post it up!!!!

It will be much better if you use fresh ingredients. Use fresh cilantro, jalapenos and garlic. The jarred chopped garlic has a rancid taste. No need to add water either. Add a little cumin to it.

There are multiple restaurant style salsas in every grocery store

I like Mrs Renfroe’s brand

Try this recipe this summer when you can get good fresh vegetables and peppers. Way better than any salsa I've had in a restaurant. You can also pick and choose what peppers and heat you want.

https://eggheadforum.com/discussion/1214915/fire-roasted-egged-salsa-tonite-wow/p1

https://eggheadforum.com/discussion/1209461/smoked-salsa

Never found one close at all

The recipe that Crenshawco has listed above is the way I always make it. It is the closest thing I have had to what the restaurants serve.. in my opinion it is better than what the restaurants serve.

I don't know if it's considered restaurant style or not, but the only one I will buy in the store any more is Mateos.

I’m sure all fresh ingredients would be better, but then again I’m sure most restaurants start with canned tomatoes.....
I can make this in 5 min when I get in from work and get my wife to stir it while I take a shower.
I’ve seen “restaurant style” on the label but this one actually tastes like it.

[img]https://imgur.com/a/459Q47o[/img]

Dice the onions, jalapeño, and the cilantro and there is no need to mess up the blender. Mix it up real good and let set in fridge for 4 hours before eating. Or better yet make the day before.

My favorite salsa was at the old El Gringo's in Crestwood.Then they opened for a while in Roebuck.Does anyone know of a place with the same salsa ? Or a recipe that's similar.

Sounds good

I make mine with all fresh produce... however I used to use fresh tomatoes but I tried canned diced and I liked the flavor much better than the fresh tomoatoes.