I love Mexican food... but I love chips and salsa even more! A couple weeks ago was my last trip to a Mexican restaurant and the salsa they make is so amazing! Its not like anything I have been able to make at home, until now.
Restaurant Style Salsa
Yield: 48 - 1oz servings
What you will need:
a 28oz can of no salt added diced tomatoes (crushed tomatoes is even better)
1/2-1 cup of water
1/4-1/2 cup cilantro (to your taste, I love cilantro)
1/2 medium onion, chopped
2-3 jalapenos, deseeded (leave the seeds in if you want the heat, I do)
4 cloves of garlic
1/2 tsp of low sodium pink Himalayan sea salt
1 can no salt added rotel tomatoes
How to Make The Restaurant Style Salsa:
In a blender or a food processor, I use the later, add your tomatoes and water and pulse until smooth.
Add the rest of the ingredients and mix lightly. You just want the veggies to be diced up basically, not pulverized.
Once that is done, add the mixture to a small sauce pan over medium heat, add the can of rotel tomatoes and bring to a simmer. Do not let this boil. When at a simmer, let it cook for 5 minutes and remove it from the heat.
Put the salsa into an airtight container, I like to use a 32oz & 16oz mason jar, put the container in the fridge until it has full cooled.
Once the salsa is cool, you will notice that it has thicken up some. Enjoy it with some chips, or spoon on to some tacos or fajitas.
Tip: While I can eat this even when it is hot, I suggest letting it fully cool down as it gets so much better! Tip: This is so easy to make, that there is no reason not have some on hand during the week, nor really any reason to make a bunch in advance. Make it fresh, enjoy it fresh.
Comments