I also think most jarred salsas are gross. Making salsa is so fast and easy. Here is what I put in mine, including mint when I have it: http://thesweetest3.com/?p=1102

I think the issue with most jarred salsas are the amount of tomato paste used.

One that I've found from a store that is half decent is Harris Teeter Fire Roasted salsa, but not everyone has access to a Harris Teeter.

Pico de gallo is the easiest homemade salsa in a lot of ways, though it requires lots of chopping. Just seed and chop up a bunch of Roma tomatoes, mince a bit of yellow onion, stir in a few tablespoons of chopped cilantro and a squeeze of lime and salt and voila!

Otherwise, another simple table salsa we make is this: place two large tomatoes, halved; 1 jalapeno; 1 onion, peeled and halved, and 2 cloves of unpeeled garlic under the broiler. Take ingredients out as they become blackened. Throw everything in the blender with a bit of lime juice and salt.

Finally, Rick Bayless has my fav recipes for more complex salsas, often involving dried chiles.

The Pioneer Woman's Restaurant Style Salsa is what you are looking for. Really. It's super yummy and just like the salsas at your local generic taco joint. http://thepioneerwoman.com/cooking/2010/01/restaurant-style-salsa/

I just made some last night. Here's what I did.

3 roma tomatoes, halved.
1/2 yellow onion, sliced thickly.
1/2 red bell pepper, seeded and sliced into thick strips.
1 jalepeno pepper, seeded and halved.
3 garlic cloves, peeled and left whole.
1/4 chipotle pepper in adobo sauce. (i rinsed the pepper of the adobo sauce, as i didnt want the chipotle to overpower the other ingredients)
1/2 lime, zested and juiced (more if you like, to taste)
chopped fresh cilantro (to taste)
salt, cayenne pepper, cumin, olive oil, crushed red pepper.

- heat oven to 400 F.
- line baking sheet with parchment paper.
- place tomatoes, onions, garlic, peppers on sheet and toss with a bit of olive oil (optional), salt, red pepper pepper, cayenne, cumin.
- bake until soft.
- remove ingredients from oven. place in blender or food processor and add lime zest/juice, cilantro and more salt to taste. blend away to desired thickness. (i prefer mine chunky)

great at all temperatures!! not exactly a real science behind what i did but it sure was tasty!

I second the recommendation for the Pioneer Woman's restaurant style salsa recipe. I had my doubts seeing the list of ingredients, but it really is a great recipe - just be warned it is a huge batch of salsa!

Leave it to Pioneer Woman!
This stuff is soooo good: http://thepioneerwoman.com/cooking/2010/01/restaurant-style-salsa/

I have to agree with the editor, there are so many different salsas out there, just take notes when you are at your favorite restaurant and tinker with it at home.

My favorite jarred salsa is La Costeña Medium Red in a glass bottle. You can usually find it in the imported/specialty Mexican Food section of your grocery store. It is very basic (only 8 ingredients - all of which are easily pronounced and identified), but it has the flavor I'm looking for and packs some heat.

3rd for Pioneer woman's! I was really skeptical, but loved it when I tried it at a party. If you're looking for a cheat way to make pico de gallo without all the chopping, here you go:

4-6 fresh tomatoes (roma or vine),
fist sized bunch of cilantro,
2-3 jalapenos,
juice of a lime,
a garlic clove,
2-3 fist sized white onions,
and salt.

Throw it all in a blender/food processor and blend until it is the desired consistency.

I use my immersion blender and add a serrano pepper to make it spicier

I totally forgot about PW's salsa! A 4th for Pioneer Woman's salsa recipe. I have made it and agree that it makes a great salsa - and super easy. I love her recipes.

Another recommendation for the Pioneer Woman Salsa. No jarred salsa ever makes it into this house and fresh salsa takes forever. One day I decided to try the easy canned Pioneer Woman recipe just because I was tired and we were stunned how good it is. Perfect really.

Another vote for the Pioneer Woman.

If you are looking specifically for a jarred salsa that measures up, I would recommend the (Rick Bayless) Fontera salsas - few ingredients (all of which you would expect to see in a salsa). I have also had great luck with almost all of the recipes I have tried from Rick Bayless' various cookbooks (specifically, Cooking with Salsa and Mexican Every Day).

I know what you mean about restaurant salsa! I've grown up a salsa fiend and was always trying to find the perfect recipe. It turns out, it's not always what you put into the salsa, but how it's made. I've discovered making mine in my blender is easiest, and gives me the exact texture I'm looking for!! I glanced through the recipes above, and all of them would work. My only other tip would be to roast your tomatoes and peppers before blending with the other ingredients. :)

I make this almost weekly- I eat salsa almost daily probably why I never get colds.

Charing the vegetables gives it a deeper flavor
6 Roma tomatoes or 3 large regular tomatoes or good quality canned if not in season
1 Medium white onion
3 Jalapeno or serrano chiles (add more or reduce quantity to taste)
1 Garlic clove
1 Cup loosely packed cilantro
2 limes (the smaller Mexican limes are the best)
Salt
Makes 5 to 6 cups of salsa
Char the tomatoes, onion, garlic and chiles. Remove from heat and let cool. Remove the tops of the tomatoes and chiles.

Put all ingredients in a blender including the cilantro and the juice from two limes. Add salt to taste. Blend until coarsely ground. Do not over blend.

Or Pico de Gallo style-only during tomato season this needs fresh tomatoes
1 Large ripe Tomato finely chopped
1/3 of a large onion finely chopped
2 serrano peppers or 1 jalapeño pepper
Juice of 1 lime
1/3 cup of cilantro finely chopper
salt to taste
makes about 2 cups

i have to second the pioneer woman's restaurant salsa. it's my go-to salsa, and everyone always comments on how delicious and fresh it tastes

I too love a homemade salsa, but only when I can get my mits on really good tomatoes. In the off season I Love Mrs Renfros salsas....I just eat it straight out of the jar with a spoon! They are that good....

I agree with jon(incolumbus) that the Frontera salsas are the best tasting jarred ones I've been able to find.

And I think when people say restaurant style, at least in texas here, that means not super chunky, thin but flavorful salsa. Something you can literally just dip a chip in without having to scoop up hunks of tomato and onion.

I've heard from many people that Green Mountain Gringo is the best jarred salsa. I finally found it in my local store and tried it this weekend. I think it was pretty good. It doesn't have the brightness of a homemade fresh salsa of course. But it does have a great taste and I think it will be my go to jarred salsa.

My Mom worked with a local Mexican restaurant in San Antonio, TX until she created what I refer to as "Nachomama's salsa, because it's my mama's salsa". The recipe is here: http://www.bluebonnetsandbrownies.com/2008/06/20/tomato-salsa-recipe/

The secret? A food processor, and LOTS of garlic.

Pioneer Woman gets my vote as well, but I always make a half batch unless I have a 20+ person party to cook for!

Buy a Rick Bayless cookbook, I have fiesta at Rick's. He is the creator of Frontera which was mentioned earlier, and also charrs most things, which was also mentioned earlier. He also uses tomatillios quite a bit, I'll be making up a batch of roasted tomatillio salsa tomorrow as a matter of fact :)

It doesn't really need repeating, but Pioneer Woman's salsa is awesome. Sometimes I eat just the salsa for dinner. It's definitely more restaurant-style. LOVE IT.

I make mines like this ... diced vine tomatoes, diced green pepper, juice of 1 lime, diced small red onion, diced white onion, 1 to 2 diced jalapeno, handful of fresh cilantro, dash of salt, lots of pepper and a dash of tabasco - NO GARLIC it kills it and it also kills homemade Guacamole - put it all in a blender - pulse till chunky and serve

I think most "restaurant" salsas are actually the cooked style. And I agree with the other commenters, the Pioneer Woman restaurant salsa recipe is always well received when I make it (usually for Super Bowl and other big gatherings, it makes A LOT!)

the pioneer woman has my favorite recipe for salsa! I make it at least once a month in a huge batch

http://thepioneerwoman.com/cooking/2010/01/restaurant-style-salsa/

Another to support Pioneer Woman's recipe! It's the best...just like restaurant!

Two words: Rick Bayless. He's the master of all things Mexican. I make his salsas all the time. They're easy, quick and delicious.

Okay, this is an EXTREMELY easy recipe. You don't have to go through a bunch to make some amazing salsa.
All you need is:
(Depending on how much you want, this makes a very good amount)
1 whole onion cut into four big pieces
1 big tomatoe also cut into four big pieces
7-12 raw jalapenos (found in the produce section of a store.)
Raw garlic or garlic salt to mince or just to season, salt, and cilantro if desired.
In a medium sauce pan place onions and tomatoes and jalapenos (with tops cut off) in water. Bring to boil. Let for for a while until all ingredients are soft. Jalapenos will be a murky dark swamp green. This is perfect. You'll also know they're done because your kitchen will smell like the jalapenos. After they're done, let it cool for a while. Its okay if you go right to putting the ingred. In the blender, you'll have to cool it in the fridge either way. Make sure you put some of the water from the pot in the blender. Less for more thick, more for watery. Don't blend too much! It it should have small but not too big chunks of the peppers. After well blended, and the garlic and Salt and season to your liking. Test with tortilla chips.

I've never tried making it at home. We always buy Hell on the Red. It may not be available outside of Texas, though. Very tasty. My husband's new favorite breakfast is eggs in purgatory made with Hell on the Red.

salsa con tomates frescos is the key to a good salsa. you can tweak the basics - onions, chile, cilantro and lime until you get the balance that you like best.

Here's what I do:
1 14½ oz. can Ro-Tel
1 14½ oz. can whole peeled tomatoes (do NOT drain)
1½ tbsp. finely diced raw jalapeno (include seeds only if you want your salsa to be hot!)
¼ cup diced onion
¾ tsp. garlic salt
½ tsp. cumin
¼ tsp. sugar

I agree with the Pioneer Woman's salsa. If you have a 7C food processor, pulse everything but the tomatoes and add them at the end. I made a big tomato mess the first time.