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.
210 ounceCans diced tomatoes and green chilessuch as Rotel Original, partially drained
1 15 ounceCan diced tomatoes drained
1/2cupfresh cilantro leavesor more to taste
1whole jalapenostem, seeds and veins removed
1/4teaspoonNew Mexico Red Chile Powderor Ancho will work well
Juice of 1/2 fresh lime
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.
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.