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May 3, 2013

Restaurant Style Salsa


Do you know why salsa is the number one condiment in America?  Because people like to say Salsa!  That may be true.  But also it may be because there are so many different kinds of salsa out there that your bound to find one you like.

I previously posted this recipe, but it's buried deep in the blog, and I recently made it again so I figured it was time to bring it out of the vault.  (Wow, I'm all about Seinfeld today apparently!)  When I last posted it, I actually didn't eat Salsa.  Since then I've developed an appreciation of it.  I won't say I love it, but I do eat it when we go out now.  And this restaurant style salsa is the exact kind I like.  It's not chunky, but still has all of the wonderful fresh flavors of salsa.  You can make it as chunky as you want, but since the reason I was always so "not a salsa person" was because they tend to be chunkier than I prefer... give me smooth salsa and I'll be happy!


Restaurant Style Salsa
Ingredients:
1 28-oz can whole tomatoes with juice
2 10-oz. cans diced tomatoes with green chiles
¼ cups chopped onion
1 clove minced garlic
1 whole jalapeno, quartered and sliced thin
¼ teaspoons sugar
¼ teaspoons salt
¼ teaspoons ground cumin
½ cups cilantro (more to taste)
½ whole lime juice

Directions:
Combine whole tomatoes, diced tomatoes with chiles, onion, garlic, jalapeno, sugar, salt, cumin, cilantro and lime juice in a blender or food processor. Pulse until you get the salsa to the consistency you’d like

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

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