Restaurant Style Salsa

After making this very easy recipe for salsa, I will never buy this in the jar
again! You can adjust the amount of kick you want, by the amount of jalapeno…or,
you can leave out the jalapeno altogether.

Servings: 1 quart

Author: Debby – www.AFeastfortheEyes.net

Prep Time
15 minutes

Total Time
15 minutes

Course:

Appetizer condiment

Cuisine:

Mexican

Keywords:

appetizer Salsa homemade salsa restaurant style salsa

Instructions

1 Rough chop the vegetables and toss them into a food processor, which includes:
Onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a
blender or food processor. Pulse just a few times.
2 Add the tomatoes and mild green chilies (or the Rotel tomatoes, if using). Pulse
until you get the salsa to the consistency you’d like—I do about 10 to 15
pulses. Test seasonings with a tortilla chip and adjust as needed.

NOTE: Draining the tomatoes makes the salsa less watery. Add small amounts of
the tomato liquid into the salsa, if you prefer a thinner consistency.
3 Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese
nachos.
4 The salsa will develop more flavor, if chilled for a few hours. Can be stored in
the refrigerator for up to 2 weeks.

Restaurant Style Salsa

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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