Chunky Store-Style Salsa Recipe (Just Like Restaurant or Jarred Salsa)

If you love chunky salsa with visible tomato pieces—the kind you scoop up with tortilla chips—this chunky store-style salsa recipe is exactly what you need. It has the perfect balance of texture, tang, mild heat, and thickness, similar to popular grocery store or restaurant salsas, but made fresh at home.

Unlike smooth blender salsa, this version keeps small tomato chunks, making it ideal for chips, tacos, nachos, and burrito bowls.




Chunky Store-Style Salsa Recipe

Ingredients

  • 4 medium ripe tomatoes, finely chopped
    (or 1 can diced tomatoes, drained)

  • ½ medium onion, finely chopped

  • 1–2 jalapeños, minced (remove seeds for mild)

  • 2 cloves garlic, minced

  • ¼ cup cilantro, finely chopped

  • 1½ tablespoons vinegar or lime juice

  • 1 teaspoon salt (adjust to taste)

  • ½ teaspoon sugar

  • ½ teaspoon cumin powder

  • ½ teaspoon paprika or mild chili powder

  • 2 tablespoons tomato paste (for thick, jar-style body)

  • 1 tablespoon oil

How to Make Chunky Store-Style Salsa

  1. Prep tomatoes:

    • Chop tomatoes finely.

    • Remove excess seeds and watery pulp for thicker salsa.

  2. Light blend (optional but recommended):

    • Add ½ of the chopped tomatoes, onion, jalapeños, garlic, and cilantro to a blender.

    • Pulse 2–3 times only — do NOT purée.

  3. Cook the salsa:

    • Heat oil in a saucepan over medium heat.

    • Pour in the pulsed mixture.

    • Add salt, sugar, cumin, paprika, vinegar (or lime), and tomato paste.

    • Cook uncovered for 8–10 minutes, stirring occasionally.

  4. Add remaining tomatoes:

    • Stir in the remaining chopped tomatoes.

    • Cook another 3–5 minutes, just until slightly softened.

  5. Cool & rest:

    • Let the salsa cool completely.

    • Chill for at least 2 hours (overnight is best).

How to Make Chunky Salsa Taste Exactly Like Store Salsa

  • Use vinegar instead of lime for authentic jar flavor

  • Keep tomato pieces small but visible

  • Don’t overcook after adding final tomato chunks

  • Go light on cilantro (store salsa is balanced, not herb-heavy)

  • Chill before serving — flavor develops over time

Storage & Shelf Life

  • Refrigerate in an airtight container for 7–10 days

  • Freezes well for up to 2 months (texture softens slightly)


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