Homemade Restaurant Style Salsa
This homemade salsa recipe combines the bold flavors of tomatoes, chilies, aromatic garlic, zesty lime, and fragrant cilantro for a vibrant and delicious dip that pairs perfectly with your favorite tortilla chips. Customize the texture to your preference by adjusting the pulse time in the food processor. After a brief chill in the fridge, it's ready to be enjoyed and can be kept fresh for up to two weeks!
— Constant Cookbook
Ingredients
- 28-ounce can whole tomatoes (peeled) with juice
- 2 10-ounce cans Rotel (diced tomatoes with green chilies)
- ¼ cup chopped onion
- 1 clove garlic, chopped
- 1 jalepeño, quartered and sliced thin
- ½ cup cilantro
- Juice from ½ a fresh lime
- ¼ teaspoon salt
- ¼ teaspoon granulated sugar
- ¼ teaspoon ground cumin
Instructions
- Add all ingredients to a food processor. Pulse until it reaches your desired consistency (less for a chunkier salsa, more for a thinner one - my salsa pictured above was 8 to 10 pulses).
- Refrigerate for at least one hour, then serve with your favorite tortilla chips. This salsa can be stored in an airtight container in the refrigerator for up to 2 weeks.
Prep Time
PT15M
Yield
About 6 cups (a.k.a. a ginormous batch)
Nutrition
- Calories: 46 kcal
- Carbohydrate Content: 10 g
- Protein Content: 1 g
- Sodium Content: 296 mg
- Fiber Content: 2 g
- Sugar Content: 6 g
- Serving Size: 1 serving
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