Restaurant Style Salsa

*adapted from the Pioneer Woman*

I’ve been eating my way through all of the Tex-Mex restaurants in Atlanta these last few months and it’s been delicious. At every last one of them, it’s a must to try the 1) margaritas 2) queso and 3) salsa. Normally I’m a traditionalist and prefer the pico de gallo type salsas – large chunks of tomatoes, onions, cilantro, and other goodies. At restaurants though, they typically serve chips with the runnier salsa that has small to no chunks of all the things I like so much…kind of like what stores sell in jars.

To this day I had never tried making this restaurant style stuff until today. I gave it a shot and whoa buddy. It is like the restaurant stuff on steroids. It tastes so crisp and fresh and is a fantastic alternative to the pico I normally eat, especially for those who don’t like chunks of veggies in their food. This recipe made a huge batch so I processed everything in batches.

  • 1 can (28 Ounce) whole tomatoes with juice
  • 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
  • 1/4 cup onion, chopped
  • 1 clove Garlic, Minced
  • 1 whole jalapeno, sliced thin
  • 1/4 tsp sugar
  • 1/4 tsp salt
  • 1/4 tsp ground cumin
  • 1/2 cup cilantro
  • 1 lime, juiced

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve.


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