I love salsa…but not the thick chunky stuff. I like restaurant style salsa and have found a quick and easy recipe that is SO good and SO easy. Which, for those of you that have been here before, know is my M-O. I don’t do complicated.
I always use my food processor, but I’m sure you could make it in smaller batches in a blender or bullet.
I’ve made this with red and white onion, I’ve also made it with and without fresh jalapeno (not pictured above). I also left the lime juice out of the ingredient pic. When I use the Rotel with Lime Juice and Cilantro I will reduce the amount of lime juice called for in the recipe. It’s easy to tweak the recipe to get it exactly how you like it.
Restaurant Style Salsa
1 can (28 oz) Whole Peeled Tomatoes (with juice)
2 cans (10 oz) Rotel Diced Tomatoes and Green Chilies *I like to use one can Rotel Original and one can Rotel Diced Tomatoes with Lime Juice and Cilantro
1/2 cup cilantro (or to taste)
1/4 cup onion, chopped
1 clove garlic, finely chopped
1 whole jalapeno, sliced and seeds removed if desired
1/2 to 1 teaspoon cumin
1/4 teaspoon sugar
1/4 teaspoon salt
juice of 1/2 fresh lime
Add all of the ingredients into the bowl of a large food processor (or process smaller quantities and add together in large bowl). Pulse until desired consistency is reached. Refrigerate for an hour for best flavor.
I like to chill the salsa and give the flavors time to hang out together, then taste to determine if additional salt or seasoning is needed.
Then I like to consume large quantities of salsa with these
Multigrain Tortilla Chips from Sam’s Club. Totally justified since I’m eating all those veggies. Right? Right. *wink*
If you are lucky enough to have an abundance of fresh veggies right now, you might want to check out this Jalapeno Salsa
also. Not as easy to make, but very good and a great way to use your garden bounty.
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