Restaurant Style Salsa

Name: Restaurant Style Salsa
Yield: 12
Cuisine: Mexican
Ingredients: 2 14.5 ounce cans petite diced tomatoes; 1 small white onion, roughly chopped; 1 jalapeno pepper, seeded and chopped; 3 cloves chopped fresh garlic; 1.5 tsp ground cumin; 1.5 tsp salt; 2 handfuls fresh cilantro; Juice of one lime

Hello Friends! Today I’ve got a delicious recipe to share with you. My restaurant style salsa is loaded with fresh ingredients. I would argue that this salsa would give most restaurants a run for their money in the flavor department.

The nice thing about making salsa at home is that you know exactly what you’re putting into it and you can totally control the heat and salt. This restaurant salsa is also extremely affordable!

I am originally from California and now reside in beautiful Colorado. Here in Colorado we have some amazing steak and Italian food, bison and even fantastic sushi, but we lack authentic Mexican food. One of the things that I miss about California besides loved ones and the ocean is good Mexican food. There is a little hole in the wall in my home town that has the best chicken enchiladas and fresh chips and salsa. I’m salivating just thinking about it! Whenever I make it home to visit, I have to go to Money Pancho for lunch.

Due to the lack of good Mexican restaurants here in Colorado, I had to create my own recipe for restaurant style salsa. Loaded with chopped tomatoes, onions, jalapeño and fresh herbs, this recipe is a real crowd pleaser and satisfies my cravings when I’m dreaming of California.

[tweetthis]Must try #recipe for authentic Mexican restaurant style salsa [/tweetthis]

The ingredients are super simple! A couple of cans of diced tomatoes, onion, jalapeño, lime, garlic, cilantro, cumin and salt are all you need to bring a taste of Mexico right to your kitchen.

Look at all of those beautiful colors. We don’t like things too spicy around here, so I only use one jalapeño in this restaurant style salsa recipe, but you can add a second jalapeño if you need more heat. Even if you’re not a cilantro fan, I wouldn’t omit it from the recipe. Try it first with the cilantro and if you don’t like it, you can always substitute fresh parsley. My very own mother doesn’t like cilantro. My own mother! Fortunately she is an amazing cook and taught me to cook from an early age, but she didn’t use a lot of fresh herbs in her cooking. That’s something that my father taught me a little later in life. You’ll notice that I use a lot of fresh herbs here on the blog. Fresh herbs will transform any recipe and brighten up all of the flavors. Cilantro is near the top of the list of my favorite herbs, so I’m very generous with the amount I use here in this recipe.

Just toss all of the ingredients into the food processor and let it do the work for you. A rough chop is all you need, so don’t worry about your knife skills. Bobby Flay isn’t going to be around to critique you.

Just pulse it a few times to break up the larger chunks before you start blending all of the ingredients together.

Finally, blend all of the ingredients until well combined and you achieve the desired texture.

This restaurant style salsa is sure to please even picky guests. Serve with either homemade or store bought tortilla chips. Pour it over enchiladas, refried beans, tacos, burritos or your other favorite Mexican dish. It will keep in the refrigerator for about a week or so.

I hope you enjoy this recipe and will make it at home. Come on back and leave me a comment and let me know how you like it and tag #ketchumkitchen on Social Media. Be sure to subscribe to my blog so you don’t miss out on any new recipes.

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