Salsa and chips. Need I say more? 😉 I mean this combination surely speaks for itself. This popular duo has made an appearance at countless parties, dinners, and pretty much every Mexican restaurant on Earth, because everyone loves it.
Easy and quick to make homemade salsa that has a little kick of heat and a great balance of tomatoes, onions, and hot peppers…I’m in!
Restaurant Style Salsa Recipe
(About 12 servings)
- 1 can (28 ounce) whole tomatoes, with juice
- 2 cans (10 ounce each) diced tomatoes and green chilies
- 1/4 cup onion, chopped
- 1 clove garlic, minced
- 1 whole jalapeno pepper, chopped
- 1/4 teaspoon white sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cumin
- 1/2 cup cilantro (or the amount you prefer, to taste)
- 1/2 lime worth of freshly squeezed juice
- Combine the whole tomatoes with juice, diced tomatoes and green chilies, onion, garlic, jalapeno, sugar, salt, cumin, cilantro, and lime juice in a food processor and pulse it until you get the consistency you like. I do about 10-15 pulses.
- Refrigerate salsa for at least three hours before serving, preferably overnight for maximum flavor.
Store it in an air tight container in the refrigerator.
A food processor is a wonderful thing because it makes this recipe so simple and quick. This recipe makes a large batch. My food processor is an 11 cup processor and all of the ingredients just fit into it. If you have smaller food processor then process the ingredients in batches and mix everything together in a large bowl.
I like that this recipe calls for canned tomatoes because I don’t have to rely on good quality ones off season. That means that I can enjoy making this all year long. 🙂
Homemade salsa is awesome because you can make it your own. If you don’t like cilantro then don’t add as much. If you like onions then add more. Don’t be afraid to play around with the ingredients. When you taste it and you say “This is good!” then you’ve nailed it. You don’t need to be a professional chef to know when something tastes good.
I prefer to let the salsa rest overnight in the refrigerator to let the flavors marry before serving, but in a pinch an hour or two is fine…if you can wait that long. 😉 My husband dug into it right after I made it and enjoyed it literally out of the food processor.
Source: The Pioneer Woman
If you like this recipe from The Pioneer Woman then you might also like her Eggs in Hash Brown Nests.
Use salsa with other foods, like my Black Bean and Chicken Chilaquiles.