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.
- 2 10 ounce Cans diced tomatoes and green chiles such as Rotel Original, partially drained
- 1 15 ounce Can diced tomatoes drained
- 1/2 cup fresh cilantro leaves or more to taste
- 1 medium onion rough chopped
- 1 clove garlic rough chpped
- 1 whole jalapeno stem, seeds and veins removed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon New Mexico Red Chile Powder or Ancho will work well
- 1/4 teaspoon Mexican oregano
- 1 Tablespoon sugar
- Juice of 1/2 fresh lime
- 1 Tablespoon cider vinegar
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.
Calories: 13kcal | Carbohydrates: 3g | Sodium: 148mg | Potassium: 25mg | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 3.5mg | Calcium: 3mg | Iron: 0.1mg