I LOVE salsa! Love it! As a consequence, you are going to see a lot of salsa recipes from me because it is easy to make, very delicious, darned good for you, and more versatile than any other condiment that I know. There is a method to my madness. Once I have found the absolute best salsa recipes, I plan on serving them all, at once, by way of a Salsa Bar. Imagine, if you will, punch bowls full of chips, pitchers full of sangria of various types, and bowl after bowl of salsa, each one better than the last. Throw in a slab of chocolate and this pretty much sounds like heaven to me.
Today’s recipe replicates my favorite restaurant's salsa. It is unbelievably easy to make because all you really need do is dump everything into a food processor, pulse until desired consistency is reached, and grab some chips. I made mine a bit better than theirs, I think, by charring the jalapenos first; I do like that roasted taste. Feel free to add or subtract seasonings and other ingredients according to your own tastes. You will love it!
1 28-oz. can whole, peeled tomatoes, drained, juice reserved
1/3 cup fresh cilantro, rough chopped
1/3 cup yellow onion, chopped
1 clove minced garlic
1 Melissa’s jalapeno (roasted, if desired), seeded
¾ teaspoon cumin
¼ teaspoon salt
1 Tablespoon fresh lime juice
Place all ingredients into a food processor and pulse until the desired consistency is reached. If it is thicker than what you generally like, stir in a bit of the reserved juice from the tomatoes. Chill before serving. This keeps for 2-3 days in the fridge.
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