Let me tell you about the easiest salsa you’ll ever make. It literally comes together in less than 5 minutes. Not only is it ridiculously easy to prepare, but it’s downright delicious. Unlike the chunkiness of pico de gallo, this is more like the restaurant style salsa you get in a Mexican restaurant served with those warm, crispy chips. Mmm.
My new favorite-style chips to eat my old favorite-style salsa with are the tortilla strips. If you haven’t tried them…you should. Our favorite way to eat these are with said chips or on homemade nachos.
This restaurant style salsa is made using a blender, or a food processor which gives is that less chunky texture. This favorite Mexican salsa recipe is close to the one our favorite Mexican restaurant serves.
This is great to make year round, but I like using fresh tomatoes right out of the garden during the summer months. Summer or winter – since I usually always have the ingredients on hand, I can make this pretty spur-of-the-moment for a great snack.
Around here, we like things on the spicy side. So, when I make mine I will use the whole jalapeno pepper, but I will cut it in half and scrape out the seeds from one half. The other half goes in fully loaded. And when we really want to kick it up a notch, I’ll add the whole thing. C’mon, give it a try. You can handle it. This could be that homemade restaurant style salsa recipe you’ve been looking for.
Restaurant Style Salsa
- 1 - 28 ounce can whole tomatoes with juice (I usually drain a little juice from can)
- 2 - 10 ounce cans Rotel (diced tomatoes and green chili peppers)
- 1/2 onion, roughly chopped
- 1 clove garlic, roughly chopped and smashed
- 1 jalapeno (seeded or not), roughly chopped (depends on how hot you like it)
- 1 teaspoon sugar, or 1 teaspoon honey ( I usually use honey)
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1 handful cilantro
- Juice of 1/2 fresh lime
Put all ingredients into a blender or food processor and pulse to desired consistency. Test salsa and adjust seasonings to your personal taste. Refrigerate at least an hour before serving, but overnight is even better.
This makes a really large batch and may need to be made in smaller batches. Once batches are made they can be blended in a large mixing bowl.
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