Do you know how addictive the salsa at Mexican restaurants can be? That flavor combination and texture with no big chunks makes you keep dipping and dipping. We usually can salsa every year, and we make pretty darn good salsas if I say so myself. But after I made this quick salsa from Brown Eyed Baker, my husband said he wasn't sure we ever needed to can salsa again.
This comes together quickly, makes use of canned tomatoes to ensure quality flavor no matter the season and has just a few cheap fresh ingredients that make it pop. Word of warning, though, for those with sensitive (a.k.a. sissy) palates ... you might not want to add any jalapenos to the mix.
Restaurant-Style Salsa
28 oz. can whole tomatoes, drained
2 10-oz. cans Rotel
1/2 onion, roughly chopped
1 garlic clove, roughly chopped
1 jalapeno (thinly sliced and seeds removed)
1/2 cup cilantro
1/2 lime, juiced
1/4 tsp. salt
1/4 tsp. sugar
1/4 tsp. cumin
Combine all ingredients in a food processor. Pulse until combined and desired consistency. Makes about 6 cups of salsa. Ideally let stand for an hour before serving to allow the flavors to blend, but it's still tasty right away.
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