Restaurant-Style Salsa
Ingredients
- two 10-ounce cans diced tomatoes and green chiles
such as rotel
- one 28-ounce can whole tomatoes with juice
- ½ cfresh cilantro leaves
- ¼ cchopped onion
- 1 clovegarlic
minced
- 1whole jalapeno
quartered and sliced thin, with seeds and membrane
- ¼ tspground cumin
- ¼ tspsalt
- ¼ tspsugar
- ½whole lime
juiced
Directions
- 1
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.)
- 2
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.
- 3
Refrigerate the salsa for at least an hour before serving.
Restaurant-Style Salsa
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About this Recipe
Craving that vibrant, fresh salsa you get at your favorite Mexican restaurant? This homemade Restaurant-Style Salsa recipe lets you recreate those authentic flavors right in your own kitchen, perfect for dipping or as a zesty topping.
The secret to its incredible depth of flavor lies in a smart combination of pantry staples like canned diced tomatoes and whole tomatoes, expertly balanced with fresh cilantro, onion, and a perfect kick from jalapeño and garlic. This approach delivers a consistent, rich base that often sets restaurant salsas apart.
Prepare for a bold, zesty salsa with a vibrant red hue and a perfectly balanced blend of sweet, savory, and spicy notes. Each scoop offers a delightful texture, thanks to the diced tomatoes, with a fresh herbaceous lift from the cilantro. You'll love how the bright lime juice ties all the ingredients together, creating a harmonious and refreshing bite. This naturally gluten-free, low-fat, and vegan salsa is surprisingly light, with just 19 calories per serving, making it a guilt-free indulgence.
Easily adjust the heat level by removing the seeds and membrane from the jalapeño, or for an extra punch, leave them in! If you're not a fan of strong onion, you can briefly rinse the chopped onion under cold water to mellow its bite. You can also play with the amount of cilantro to suit your personal preference.
This versatile salsa is perfect as an appetizer with your favorite tortilla chips, a vibrant topping for tacos, burritos, or eggs, or a fresh condiment for any weeknight meal.