Restaurant-Style Salsa

Photo by Lori K.
Adapted from foodnetwork.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • Two

    10-ounce cans diced tomatoes and green chiles, such as Rotel

  • One

    28-ounce can whole tomatoes 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.

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