3/3/14

Restaurant Style Salsa (It's SO good and SO EASY!)





Years ago I stopped buying salsa after I started to make my own homemade version from garden produce and can it for long term storage.  When we did run out I would whip up a quick fresh salsa from either tomatoes or diced canned tomatoes with some fresh diced onion, a bit of lime, salt and parsley or cilantro.  So fast and easy!  But then on a whim I made this one one day and wow!  It was SO good and tasted just like the salsa at a Mexican restaurant my teenager loves.  From then on, you can almost always find a jar of this in our refrigerator!  Use it for ANYTHING you would want salsa on - from chips of course, to tacos, eggs, chicken, enchiladas, Spanish rice, soup, nacho dips... 


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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