Let’s be honest: I will eat just about any salsa that’s put in front of me. Yeah, I prefer freshly made and non-chunky kinds, and I generally don’t like fruit salsas (though Flaming Amy’s pineapple salsa is a notable exception), but I will eat it regardless.

Restaurant salsa — at least the kind that doesn’t come from a jar — is my favorite. I know some of it has to do with the chips (you can’t beat freshly made tortilla chips). But there’s just something about salsa at Mexican restaurants that makes it extra awesome.

So I was pretty excited when I saw this recipe for restaurant-style salsa on The Pioneer Woman. And the best thing about it? It’s super easy and takes only a few minutes.

You don’t have to peel any tomatoes! This is a major bonus for me. And my salsa-loving family liked it, which is a good sign.

You can make it as chunky or non-chunky as you’d like. If you’re a pro-chunk person, though, be careful. It gets blended up pretty quickly, so a few pulses are probably all you’ll need.

What is your favorite salsa? I think mine might be at Mi Tierra in Bluffton, S.C. I love that place.

Hope you have some chips ready!

Restaurant-style salsa (Adapted from Pioneer Woman, makes a LOT)
1/2 onion
1 jalapeno
1 garlic clove
1 28-ounce can whole tomatoes with juice (make sure you don’t get the kind with basil!)
2 cans Rotel
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
A few handfuls fresh cilantro (to your taste)
1/2 lime

Chop onion. Cut the stem off the jalapeno and remove the seeds and veins (unless you want hotter-than-medium salsa). Chop up the remaining jalapeno. Mince the garlic.

Pour the tomatoes and juice, Rotel, chopped onion and jalapeno, minced garlic, sugar, salt, cumin and cilantro into a blender or a food processor. Squeeze in the lime juice. If you don’t have a giant food processor/blender, put about half the ingredients in at a time (you can stir them up later). Pulse until you get the right consistency.

Test the seasonings and add more cilantro/salt/etc to your taste. Refrigerate  the salsa for an hour or more before serving.