Mexican Restaurant Style Salsa

During the months of August and September, I have sweet, vine-ripened tomatoes coming out of my ears. Making salsa with my garden tomatoes is one of my very favorite things to do! We eat a lot of fresh salsa during those late summer months. That is all fine and dandy until the Idaho weather turns bitter cold and fresh vine-ripened tomatoes are absolutely impossible to find. When those salsa cravings kick in the other 10 months of the year, when I don’t have a garden right outside my back door, I live by this salsa recipe here.

This recipe uses canned tomatoes, rather than fresh, making homemade salsa available to you any time of year, regardless of the season.

If I am being completely honest, I may prefer this salsa recipe over my fresh salsa recipe. It is amazing and will give any restaurant in town a run for their money.

Print Recipe

Mexican Restaurant Style Salsa

Perfectly simple, absolutely wonderful, simple salsa that you can make any time of year.

Course

appetizer

Cuisine

Mexican

Prep Time

15 minutes

Servings

people

Ingredients

• 1 28 oz. can whole tomatoes with juice
• 2 10 oz. cans diced tomatoes with green chilis
• 1/4 medium onion roughly chopped
• 2 cloves garlic
• 2 jalapeños seeded and sliced
• 1/4 tsp. sugar
• 1/4 tsp. salt
• 1/2 tsp. ground cumin
• 1 C. cilantro
• 1 Lime juiced

Course appetizer Cuisine Mexican Prep Time 15 minutes Servings people Ingredients 1 28 oz. can whole tomatoes with juice 2 10 oz. cans diced tomatoes with green chilis 1/4 medium onion roughly chopped 2 cloves garlic 2 jalapeños seeded and sliced 1/4 tsp. sugar 1/4 tsp. salt 1/2 tsp. ground cumin 1 C. cilantro 1 Lime juiced

Instructions

1. I prefer to make salsa in my food processor or Vitamix. I like the consistency of smooth salsa, without any large chunks. If you prefer a chunky salsa, can can opt to hand chop all ingredients, rather than blend them.
2. Add the whole tomatoes, onion, garlic cloves, sugar, salt and ground cumin to your high speed blender or food processor and blend until smooth, approximately 10-15 seconds.
3. Add the diced tomatoes with green chilis, jalapeño, cilantro and fresh lime juice and pulse until you reach your desired consistency.