Restaurant Style Salsa with Baked Lime Tortilla Chips

Restaurant style blender salsa...so much better than store bought and only takes a few minutes to make!

Well, good Monday morning! Are you all bright and beaming because you’re happy to be alive?

Thought so!

Me and my little munchkin had a bit of a girls weekend because my husband was off at his monthly National Guard drill. Even though I hate hate hate having him away and begrudgingly let the state of Oregon borrow him, we tried to make the most of the weekend. “Making the most of it” meaning: eating all the Halloween candy in the house, shopping, cookie making, sleeping in-ing {or at least trying to sleep in–daylight savings kind of screwed me over}, mini pie making, and salsa and chips making. A good weekend indeed!

AND, as a bonus, I was able to have a little free time to myself which means I caught up on blogging 🙂 Yippee! So be sure to check out our trip to Seattle and to vote on the Oreo Finalists desserts! I really mean it.

Anyways. This salsa is the bomb. I love fresh salsa a bunch and even posted a Sweet & Spicy Salsa a few years ago that is similar  to this but, sometimes, you gotta make the old school, plain jane kind of salsa. I purposely made this plain and MILD because {1} I am a woosie {2} I like things plain and {3} I have a picky child. The end. Oh, and I had all the ingredients on hand. Aaaaand felt like mexican. Which is every 12 hours these days.

I didn’t have my favorite ‘Hint of Lime’ Tostitos hanging around, so I tried making my own. SO SO good 🙂 I love limey things. Especially crunchy salty limey things. These chips did not disappoint. Obviously they weren’t the same because I baked them, but super delicious none the less. Fabulous time saver when you’re in a pinch. Both of these items were ready in about 5 minutes each, so 10 minutes from now you could have this snack whipped up. Perfect for upcoming holiday parties! Hint hint.

Here’s how you make it:

Restaurant style blender salsa...so much better than store bought and only takes a few minutes to make!

For the chips, start by cutting a few tortillas into wedges and throwing them into a bowl. Like so.

Restaurant style blender salsa...so much better than store bought and only takes a few minutes to make!

To that we’re going to add 3 things: olive oil, salt and lime zest. First, toss the oil over the chips. Not a lot….1/2 tablespoon.

Restaurant style blender salsa...so much better than store bought and only takes a few minutes to make!

Then you’ll mix together the salt and lime zest and make a margarita. WAIT. Wrong recipe.

Restaurant style blender salsa...so much better than store bought and only takes a few minutes to make!

Toss the salt and lime juice in with the tortilla wedges and place onto a baking sheet. If you want them to brown all even steven, place them in one nice even layer. Clearly I didn’t care too much about that. Bake these at 350 degrees for 3-5 minutes or until browned, crispy and fragrant.

Restaurant style blender salsa...so much better than store bought and only takes a few minutes to make!

While the chips bake, we’ll make the salsa. Pour 3 cans of petite diced tomatoes into a blender. I don’t think it really matters if you use diced tomatoes instead of petite diced tomatoes since it’s all getting blended anyways.

Restaurant style blender salsa...so much better than store bought and only takes a few minutes to make!

To the blender, add in some jalapenos, garlic, red onion and lime juice.

Restaurant style blender salsa...so much better than store bought and only takes a few minutes to make!

And don’t forget a good handful of cilantro. Make sure you wash your cilantro well before adding it into the blender! I speak from experience.

Restaurant style blender salsa...so much better than store bought and only takes a few minutes to make!

Now add in a few seasonions and that’s it! Pulse this in the blender until the desired consistency is reached. I like mine in itty bitty chunks.

Restaurant style blender salsa...so much better than store bought and only takes a few minutes to make!

This right here is perfect! Pour this into a bowl and get ready to live.

Restaurant style blender salsa...so much better than store bought and only takes a few minutes to make!

Your chips should be just about ready, so pull those babies out and dig in!

Restaurant style blender salsa...so much better than store bought and only takes a few minutes to make!

This right here is a thing of delicious beauty. And, it’s low fat and healthy too….assuming you don’t eat it all yourself. Perfect as an after school snack or appetizer. The salsa can stay fresh in the fridge for up to 3 weeks in an airtight container. I’m sure it could last longer then that, but it’s so good, you’ll want to throw this onto everything in site.

I almost just ate this with a spoon that’s how good it is. Or just another sign that I’m weird. The printable is below….have a great week!

Print

Restaurant Style Salsa with Baked Lime Tortilla Chips

Yield: about 6 cups of salsa; 4 servings of chips

Ingredients:

  • for the salsa-
  • 3-10 oz. cans diced tomatoes
  • 1 large clove garlic, roughly chopped
  • 1/3 cup diced red onion
  • 1 jalapeno, seeded and roughly chopped
  • 1/2 bunch cilantro, washed {about 1 cup}
  • 1 lime, juiced
  • 1/2 teaspoon salt {or more to taste}
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon cumin
  • for the chips-
  • 4 burrito sized tortillas, sliced into wedges
  • 1/2 tablespoon garlic infused olive oil
  • 1/2 tablespoon salt
  • zest of 1 lime

Directions:

  1. Preheat oven to 350 degrees. Place sliced tortillas into a large bowl. Drizzle oil over wedges and toss to coat evenly. In a small bowl, stir salt and lime zest together and sprinkle over tortillas. Toss again to coat evenly. Place onto baking sheets in one even layer and bake 5-7 minutes or until golden brown and crispy.
  2. For the salsa--place all ingredients into a blender or food processor. Pulse a few times until desired texture is reached. Taste, adjust seasonings, and serve with chips.
  3. Store salsa in airtight containers for up to 3 weeks in refrigerator.

Restaurant style blender salsa...so much better than store bought and only takes a few minutes to make!

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  1. Putting this on pinterest for later! I love salsa and this looks just yummy. I also like the idea of making my own chips- definitely have to try that.

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  2. Chips and salsa (or any dip for that matter; salsa just happens to be a fave!) is my WEAKNESS. At parties (or restaurants) I will hoard the. entire. bowl. I’m so dangerous around it, haha. This salsa looks SO delicious, Lauren! And I’m glad you and the munchkin got to have a fun girls weekend 🙂

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  3. From you IG posts, it looks like you two did have a fabulous weekend! And this salsa – so perfect but even more, I love those chips. And that Star olive oil with garlic has been my go-to olive oil lately!

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  4. Wow, these pictures are beautiful! I LOVE lime tortilla chips. I tried them once before, but they weren’t lime-y enough for me…I’ll have to give this recipe a go!

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  5. Ok – I need to get this stat! I can sense that tortilla chips is the bomb and I just can’t wait to try this. Glad you enjoyed your weekend with lil’ munchkin – she’s such an angel.

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  6. I make salsa like this in my food processor all the time, but the fact that you made hint of lime tortilla chips OFFICIALLY makes you my hero. Love those chips!

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  7. I could totally eat the salsa with a spoon too! And those chips! Love that they’re baked with lime zest. I think Chipotle chips has a little bit of that, which I absolutely can’t get enough of, but now I can make it right at home!

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  8. I love homemade salsa more than just about anything.

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  9. I am a first time visiter to your blog. I love to eat and I love food. Thank you for the delicious looking recipes. I am vegetarian so I really appreciated something I could actually make and eat for the first one I saw. I will probably make the chips with my sprouted grain tortilIias. I love the heartier stuff. Don’t get me wrong, I will still eat white flour, but in moderation and never at home. I printed the recipe.

    Blessings of love and light!

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  10. Mmm this looks so good. Now I am craving some Mexican food! I think I will make something Mexican-y tonight! I hope I dont have aversions to Mexican food when I am prego, because I LOVE it! Congrats btw!!! Im glad you are having great food cravings 😉

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  11. I have to make those chips, brilliant! I love that Star Garlic Olive Oil, I use it for everything! Salsa looks mighty fine too!

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  12. I love this recipe so delicious thanks for posting!

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  13. Could you make this with fresh tomato’s? I have a ton that need to be used if so how much would you use? 2-3cups??

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    • Lauren — August 18th, 2013 @ 8:56 pm

      I would hand chop 3 cups worth of fresh tomatoes and add everything in from there. Using the blender might make it too watery.

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      • Ornit Golan — June 13th, 2014 @ 2:49 pm

        I use a can of fire-roasted tomatoes and it is so good!

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  14. I use the same recipe, only with 1 can diced fire roasted tomatoes and a can of rotel ( I can my own). And I use honey instead of sugar, but lol, really the same!!! And yes, so so good. Sometimes I throw in a few tomatillos!

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  15. hi I was wondering if you could freeze the salsa. I want to try the recipe because I have never made it before and always bought it.
    thanks sherry

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  16. We made this last night with just a tiny bit less sugar (a scant tsp) and it was wonderful. I would have loved it spicier, but like you, I have kids who would not. It was a hit with the whole family and half the batch disappeared last night during the hockey game. Thanks! I had always thought about using canned tomatoes in salsa, but never tried it until now. DELISH!

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  17. Been looking for a recipe for salsa

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  18. The recipe is the same as the Pioneer Woman’s recipe for Restaurant Salsa. You need to acknowledge that! It is an excellent salsa!

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    • Lauren — May 2nd, 2016 @ 2:09 pm

      No, it’s not the same. Some of the ingredients are similar {as with all salsas} but she uses Rotel and other canned tomatoes {unlike mine!} and the increments are all different.

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  19. This recipe is amazing! My mom flew in to visit and made me this salsa and chips, and it is so great! I could literally eat the whole bowl, and I just made myself two more batches of chips to save for later! ❤️

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  20. Will this work with fresh tomatoes instead of canned?

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  21. soooooo easy omg looks so good. And my tomatoes are going to come into an all red stage soon. chips are easy too but now I have to go to the store to get my ingredents

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  22. This salsa is amazing!! I made it for the first time this week and am thrilled with it. I tried it at your cousin’s house over Labor Day weekend and she turned me onto your wonderful blog. Thank you for the wonderful recipe.

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