I have this thing with salsa. It’s rather scary how much of it I can eat; truly. I’ll keep eating it until there is no more left, and then be bummed that it’s gone. It’s only fair to warn you about my piggishness; you know, in case we ever sit down in front of a bowl of salsa together – I can say you’ve been warned.
So, I had a craving for salsa but I didn’t have any in the house. So what is a girl to do? Tackle the job of making her own; obviously! And I did. And it was delicious. And I ate it all. Feel free to judge if you want. 😉
Restaurant Style Salsa
Prep Time: 5 minutes | Total Time: 5 minutes
Yield: approx. 4 cups
- 2 (14-ounce) cans fire-roasted tomatoes, drained
- 1 (4 oz.) can diced green chiles
- 3 cloves garlic, peeled
- 1 cup loosely-packed, fresh cilantro
- 1 jalapeno, stem removed (for more mild heat, remove seeds)
- 1 cup white onion, diced
- 1 tsp sugar
- 1 tsp ground cumin
- 1/4 tsp black pepper
- 1 tsp salt
- Put all ingredients in a food processor or blender
- Pulse until smooth, or your desired consistency is reached (do not “blend” or the salsa will become liquid)
- Season with additional salt and pepper, to taste
- Garnish with a few pieces of cilantro (optional)
*option: If you’re in a rush, or just love taking the faster route, you can use diced fire-roasted tomatoes. If you choose this option, then do not add the tomatoes to your food processor or blender or they will become liquid. Instead, add the diced tomatoes to the mixture after you have pulsed all of the other ingredients in your food processor or blender.
So Easy. So Good.
What kind of food do you devour? I’d love to hear from you in the comment section below!
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Recipe adapted from Gimme Some Oven.