Restaurant salsa is the best. When I think of jarred salsa from the grocery store the big name brand salsa tends to be a thick, chunky and a not all that great tasting mess. Fresh salsa can be processed to be as thin or thick as you like, with as much heat as you like. This recipe from Pioneer Woman tastes wonderful.
One word of warning is to not add extra salt. If you taste it from a spoon, it may seem like it needs it. Resist the urge to add salt at this point. If you taste it on a salty tortilla chip, it will probably be plenty salty without adding any extra.
Note from PW: this is a very large batch. 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.
Restaurant Style Salsa
Makes a lot!
- 1 can (28 Ounce) Whole Tomatoes With Juice
- 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
- ¼ cups Chopped Onion
- 1 clove Garlic, Minced
- 1 whole Jalapeno, Quartered And Sliced Thin
- ¼ teaspoons Sugar
- ¼ teaspoons Salt
- ¼ teaspoons Ground Cumin
- ½ cups Cilantro (more To Taste!)
- ½ whole Lime Juice
- Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like. For thin salsa do about 10 to 15 pulses.
- Test seasonings with a tortilla chip and adjust as needed. Resist adding more salt since tortilla chips are traditionally very salty.
- Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
Recipe from The Pioneer Woman.