Homemade Restaurant Style Salsa
Once you’ve had homemade salsa, you’ll never go back to vinegar-tinged jarred salsa again. This salsa recipe mimics that of Mexican restaurants in that it’s made with fresh ingredients and, of course, made without vinegar. It’s super impressive to whip up some salsa on the fly for when friends or family stops by. I make mine in a food processor, but you can also use a blender. Tweak it to your liking, add more peppers. This recipe makes a medium-hot salsa.
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Ingredients:
Huge handful of fresh cilantro.
1 clove of garlic.
3 small jalapenos.
1 small onion.
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Ingredients:
2 14 oz cans of whole tomatoes.
2 14 oz cans of diced tomatoes with green chiles.
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Dice onion
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Slice jalapenos long ways
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Then dice jalapenos, seeds and all to give it a nice kick
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Dice 1 clove of garlic
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Combine canned tomatoes, onion, jalapenos and garlic in the food processor.
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Add a teaspoon (or so) of sugar
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Add a teaspoon of ground cumin to give it a good “Mexican” flavor. Then pulse the food processor about 4-6 times, depending on how chunky you like it. Keep pulsing if you like your salsa a thinner consistency.
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Here’s where it all comes together. Cilantro. Use a lot of it. It gives it a good garden taste. I use a huge handful, and then pulse for 4 more pulses.
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And there you have homemade salsa. I blend mine to a medium consistency. Serve with chips, with tacos, steaks, etc. Great to have in the fridge all week long to accompany your dinners, and exceptionally good for a low-calorie snack.
