Just a few simple ingredients, a few quick pulses in the food processor, and you have restaurant-style salsa that will impress your friends and family.
Making fresh salsa at home, if you can get the right flavors, can be life-changing. This recipe is definitely the best combination of flavors in a salsa.
Ingredients in Restaurant-Style Salsa
Tomatoes: I use Whole Plum tomatoes, but I've used a large can of plain diced tomatoes. For the diced tomatoes with green chiles, I use the brand Rotel, but any store brand works just as well.
Onion: White or yellow? White onions are sharper and more pungent than yellow onions. I prefer white onion for this salsa for the sharpness.
Cilantro: I used 1/4 cup of cilantro, but if you love cilantro...use 1/2 cup.
Garlic, spices, and lime
Chunky or Smooth Restaurant-Style Salsa?
If you prefer chunky salsa, I pulse whole tomatoes & one can of diced tomatoes with green chiles, cilantro, onions, garlic, lime juice, and spices in a food processor or blender. Pulse a few times until right consistency, then place the salsa in a large bowl. Add the other can of diced tomatoes to the large bowl, stir, taste, and adjust the flavors.
 |
| Chunky Salsa |
For smooth salsa, add ingredients to blender or food processor, and pulse until smooth consistency. Taste and adjust flavors.
Still Hungry?
Yum
Follow my blog with Bloglovin
Just a few simple ingredients, a few quick pulses in the food processor, and you have restaurant-style salsa that will impress your friends and family.
Ingredients:
- 1 can (28 oz.) whole plum tomatoes with juice
- 2 cans (10 oz) diced tomatoes with green chiles
- 1 jalapeño, halved and sliced thin
- 1/4 cup yellow or white onion, chopped
- 1 clove garlic, peeled and minced
- 1/4 cup cilantro leaves and stems, chopped
- 1 tsp lime juice
- 1/4 tsp Salt
- 1/4 tsp granulated sugar
- 1/4 tsp ground cumin
Instructions:
- Place all ingredients into the food processor* and blend until desired consistency. Taste salsa and, if necessary, adjust seasonings or ingredients.
- Transfer to an airtight container and let sit in the refrigerator for a couple of hours or 1 day for the best flavor
- Refrigerate up to 3 days in a resealable container.
*Note: this is a large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl
No comments:
Post a Comment