Monday, July 13, 2015

Restaurant-Style Salsa

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!

Restaurant-Style Salsa

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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Linda said...

What a crazy good idea - my kids and grandkids would love a Salsa Bar! Your recipe has 2 of my favorite things in a salsa - lime juice and cilantro. Keep the salsa recipes coming!

Parsimonious D├ęcor Darling said...

This sounds really fresh and so delish! Thank you for sharing!


You my dear, are such a great chef! I love this salsa, I will try it soon.
Thanks always for sharing. Thanks for popping over to visit me sweetie and for liking my Banana Cake.
PS: My dear Mil taught me, or gave me a tip for baking patterned cakes, or for not sticking actually. "You grease your pan of choice with butter and very fine 'bread crumbs' instead of the same flour."
I never fails! Hope it helps.

Chatfield Court said...

This sounds so good and I'm loving the idea of a salsa bar! Thanks for sharing this.

Stampin' VMG206 said...

Yum! This looks so good! I love this consistency in my salsa; pinning to try later.
Thank you for sharing this week at Brag About It link party on VMG206 (Mondays at Midnight).
~ Megin of VMG206

Laurie said...

This looks incredible!
~Laurie @ myhusbandhastoomanyhobbies

Carole said...

Ooooh, great use of tomatoes - I do hope you'll bring this on over to Food on Friday: Tomatoes over at Carole's chatter. Cheers

Lou Lou Girls said...

I’m loving this! Pinned and tweeted! I always love your creations, thanks for sharing this with us at our party! I hope to see you tonight at 7 pm, we love seeing what you have been working on! Lou Lou Girls

Unknown said...

Salsa is one of my favorite things too and I've never been able to make it as good as my favorite Mexican restaurant does. I will give this one a try! Thank you for sharing your recipe.