Restaurant Style Salsa

salsa2

 

Restaurant Style Salsa

 

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.

 

Health and Wellness Associates

Archived

312-972-Well

 

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Posted on April 6, 2016, in Foods, Uncategorized and tagged , , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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