Restaurant-Style Salsa
Restaurant-Style Salsa
The beauty of this big-batch salsa is that there's little hands-on prep work. You just add the ingredients — cans of tomatoes, fresh onion and garlic, plus a jalapeno for welcome heat — to the food processor and let it chop them up for you.
Prep time:
Serving size: 12
Calories per serving: 3
Ingredients:
Serving size: 12
Calories per serving: 3
2-10 ounces cans diced tomatoes and green chiles, such as rotel
1-28 ounce can whole tomato with juice
1/2 cup fresh cilantro leaves (or more to taste!)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced
Directions:
Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I 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.)
Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate the salsa for at least an hour before serving.
Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate the salsa for at least an hour before serving.
