"RESTAURANT-STYLE SALSA=TRY

By RoketJSquerl

If you’d like a smokier salsa, I strongly recommend adding in a chipotle pepper or two in adobo sauce. If you’d like a spicier salsa, you can add in an extra jalapeño (or just add in the seeds from the original one). If you’d like a tangier salsa, you can’t go wrong with extra lime juice in my opinion. And as always, don’t be afraid to add in extra salt to kick up the flavor if needed!

Ingredients

• 2 (14-ounce) cans fire-roasted tomatoes, drained if you like a thicker salsa
• 3 cloves garlic, peeled
• 1 (4-ounce) can diced green chiles
• 1 bunch (about 2 cups loosely-packed) fresh cilantro leaves
• 1 cup diced white onion
• 1 jalapeno, stem removed (and seeded, if you want less heat)
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon sugar (optional)
• 1/4 teaspoon black pepper

Preparation

Step 1

DIRECTIONS:

Pulse all ingredients together in a food processor or blender until smooth, or your desired consistency is reached. Season with additional salt and pepper if needed.
Serve immediately, or refrigerate in a sealed container for up to 3 days.
Optional modifications:
If you want it extra spicy, add in the entire jalapeño with seeds, or even add in two jalapeños. (Or if you want it less spicy, you can leave out the jalapeño seeds, or omit the jalapeño entirely.)
If you want it extra smoky, add in 1-2 chipotles in adobo sauce.
If you want it extra fresh and tangy, add in extra lime juice.