Skip to main content

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.

Comments

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion.  I love the cake fillings at Costco and wanted to make a variation on that.  This is really semi-homemade but oh so good!  It's rich, creamy and decadent.  Even my husband loved it, and he's not really a cake fan.  It was so easy to make too! White Chocolate Cheesecake Mousse Filling Ingredients: 1 package Jello Pudding - Cheesecake flavor 1 8-oz. container Whipped Cream Cheese, softened 1 8-oz, container Cool Whip, thawed 3 oz. White Chocolate, melted 1 teaspoon vanilla Directions: Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes). Beat in pudding mix until fully incorporated. Stir in melted white chocolate. Fold in thawed Cool Whip Allow to set in fridge for a few hours, but don't let it get

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it