Essential Mexican Restaurant Style Salsa
Mexican Restaurant-Style Salsa is a cinch to make. In less than fifteen minutes you'll be dipping those happy chips into a fresh tasting, flavorful bowl of tomato salsa that tastes just like it came from your favorite Mexican Restaurant.
Servings 8
Calories 13kcal
Ingredients
- 2 15-ounce Can diced tomatoes drained
- ½ cup fresh cilantro leaves or more to taste
- 1 medium onion rough chopped
- 1 clove garlic rough chpped, or ½ teaspoon garlic powder
- 1 whole jalapeno Top cut off and rough sliced. Make this with 2 jalepeno peppers, depending on heat tolerance.
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon New Mexico Red Chile Powder or Ancho will work well
- ¼ teaspoon Mexican oregano
- 1 Tablespoon sugar
- 1 lime juiced
- 1 Tablespoon cider vinegar
Instructions
- Combine all ingredients in the bowl of a 14-cup food processor, If you have a smaller food processor, you can process the ingredients in batches and then mix everything together in a large mixing bowl.
- 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.
- Refrigerate the salsa for at least an hour before serving.
Notes
I have a 14 Cup Cuisinart Food Processor that easily holds all of the ingredients for this salsa. Just a rough chop for the vegetables and pouring in the rest of the ingredients, all you need is about twelve good pulses and you're done. If you have a smaller food processor you might need to make this in two batches.
This is a somewhat sweet salsa. Start with ½ tablespoon of sugar if you want a more tart flavor profile.
I have also made this with one 15-ounce can of diced tomatoes (drained) and 2 cans of Rotel tomatoes (drained). You get a spicier salsa.
Nutrition
Calories: 13kcal | Carbohydrates: 3g | Sodium: 148mg | Potassium: 25mg | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 3.5mg | Calcium: 3mg | Iron: 0.1mg