Restaurant Style Salsa

( 0 out of 5 )

8Yield
8Servings
5 mPrep Time
5 mCook Time
10 mReady In

Print Recipe

Cuisine: Mexican
Course: Starter

1 10-oz cans diced tomatoes and green chiles, such as Rotel
1 28-oz 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 tsp roasted ground cumin
1/4 tsp salt
1/2 tsp sugar
1/2 lime, juiced

Drain the juice from the diced tomatoes and chillies.
Now add the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor.
Pulse until you get the salsa to the consistency you’d like 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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