8/12/13

Quick Homemade Restaurant Style Salsa - SO GOOD!







Our family loves salsa and guacamole, but not 'store bought'.  Once you make salsa from scratch, you never want to go back to store bought again.  The jarred version has a different flavor to it that is 'dead' (first word that came to mind) as compared to the taste-burst you get from homemade.

I make 3 or 4 different versions - which I've posted before.  My long term, fall harvest homemade salsa is the canned salsa recipe on my site I have yet to find another I like better.  I've been making this one since.... oh goodness... we lived in Brainerd, MN when I started making this version so it's been a family favorite, must make, stand-by since 2000 or so.  Then I have the really quick version that is basically a "I'm starving and need salsa and chips right now" so you mix tomatoes with onion, add a dash of salt and lime and call it good.

A really simple and quick version of a throw-together salsa I like and would recommend to anyone is this one; this one but now, let's move ahead to the one that is our family's number one favorite salsa recipe.  I always tell people I use recipes for brainstorming and basic guide, but always, always, always "play with your food!" and salsa is one you can certainly do so easily.

For this recipe feel free to use fresh or canned, diced tomatoes interchangeably.  Fresh tastes best, but diced is excellent too.  Play around with how hot you want your salsa but do start with just a bit of pepper (chili, green, jalapeno, etc.) no matter what.  Even just a smidgen... it won't be 'hot' at all but will impart an important flavor.  Build on the hotness factor as you and your family like.  I don't personally like the smell or taste of cilantro (and it seems to close up my throat) so I just use fresh parsley.  See?  Play with it!   This makes just a touch over a quart.  Enough to fill a quart jar for the refrigerator and a little extra left over to enjoy immediately.


Easy Restaurant Style Salsa
about 1 quart

2 cans diced tomatoes (15 oz size) or use equivalent of fresh, diced
1/2 onion, cut into chunks
1 - 2 t fresh, minced garlic
1/2 - 2 jalapeno peppers (I often use jarred, sliced jalapeno's since we have them on hand all the time)
1 - 2 t honey (I often use sugar free as well and it works great)
1/2 - 3/4 t salt
1/2 t cumin
1 T lime juice (approximate - how limey do you like it?  I use the juice of 1 lime)
Cilantro or Parsley -  about a tablespoon or two dried or a small handful fresh


Place everything in a blender or food processor and process by pulsing just until blended.  Longer for smooth and shorter for more coarse texture.  Taste... adjust accordingly with pepper, salt, lime, etc.  Serve with tortilla chips.  I store in a quart jar in the refrigerator.





Everything thrown in a blender or food processor

I like it not too smooth and not too chunky.  Juuuuust right.

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