As I have said before, I have had a long standing love affair with salsa. I think salsa should be a drink as well as a condiment. I have refrained from asking for a straw for my salsa when we go out to Mexican food, but my chips are starting to break with all the salsa I load on them.
Since my Lover does not share my salsa passion we don't eat out for Mexican food as often as I would like (everyday), so I have attempted copying restaurant style salsa in my kitchen on many occasion and have only recently accomplished this feat. I must say my patience has paid off...and apparently I am not the only one who thinks so...I have had two requests for this recipe recently and since this is Cinco de Mayo I thought it would be the perfect time to share with all.
First of all I must give credit where credit is due...my recipe is an adaptation of a salsa recipe I found on The Pioneer Woman website, it was her salsa recipe that made me become her stalker in January of this year. I have adjusted the size of the recipe (as well as my stalking time) and have added and subtracted a few ingredients for my salsa. So here it is...
Bring to the FIESTA...
Whole Peeled Tomatoes, Rotel Tomatoes, Onion, Jalapeño,
Lime, Cilantro, Chili Powder, Cumin, Salt & Sugar
Add one 28 oz can of whole peeled tomatoes and one can Rotel Tomatoes to a 6 cup Blender
Depending on the size of your onion chop 1/4 to 1/2 of the onion (approx 1/2 cup). Slice & Dice a whole Jalapeño (leave the seeds in!!!)
Note: I say to leave the seeds in...it seem to my palate that most jalapeños aren't too hot anymore so the seeds just add a little heat. However, you may get a really hot jalapeño and in that case your mouth might be on fire...don't blame me...I like it spicy!
Add Onions & Jalapeño to Blender.
Add approx approx 1 1/2 tsp of each of the following: Cumin, Chili Powder, & Salt
Note: I just go with what looks right - then I taste the salsa and add more of whatever I think is needed. When I made this batch I did try to measure out what I was using and I came up with these ratios on the seasonings.
Add Two Pinches of Sugar
(this balances out the acidity of the tomatoes and really brings that restaurant flair to the salsa)
Add the juice of 1/2 a Lime
(this will also help the salsa stay fresh for longer in your fridge...unless you are like me and you drink the stuff for breakfast, lunch and dinner...oh and don't forget dessert!)
Place a kitchen towel and pulse blender several times for a few seconds each time. Check salsa for consistency, when it looks good...
Chop up a handful of Cilantro - this is probably about 1/2-3/4 cup
(feel free to add as much as you want...I don't think you can add too much Cilantro)
Add to Blender & pulse a few more times
You have just made a beautiful thing.
Taste it to be sure you don't want to add anything.
Now Pass Me a Chip!!
Restaurant Style Salsa
1-28 oz can Whole Peeled Tomatoes
1 can Rotel Tomatoes (I think there are three varieties, I have used them all but usually stay with Original)
1 Jalapeño, Sliced & Diced (seeds & all)
1/4-1/2 Onion (approx 1/2 cup), chopped
1/2 Lime, juiced
1 1/2 tsp Cumin
1 1/2 tsp Chili Powder
1 1/2 tsp Salt (or to your taste)
2 pinches of Sugar
Cilantro (as much as you'd like)
Season to your taste - if you prefer more Chili Powder then add more, if you're not a big fan of Cumin (what is wrong with you???) then reduce it (please don't leave it out...I might have to cry).
Pulse all ingredients together until the salsa is the texture you like...chunky, smooth...oh the choices...
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