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If you’re craving salsa from your favorite restaurant, give this easy recipe a try. It’s so much better than the salsa from a jar you can buy at the store. And, you can control the amount of ‘heat’ to suite you taste.
This recipe was given to me from my sister about 25 years ago. When I was thinking of posting this recipe, I dug out my old recipe file that I made and put together in my High School Home Economics Class.
We were required to write out a certain number of recipes and turn it in for a grade. My file box collected other recipes over the years. And this one was tucked inside the file box.
Over the years I’ve changed it a bit. The original recipe she gave me came from Los Portales Restaurant, a restaurant in the area we lived in at the time. It didn’t call for cilantro but I started adding it years ago.
This recipe can be made in the summer months using fresh tomatoes and it is SO good. But for these winter and spring months when most of us don’t have fresh tomatoes, it can be made using store-bought, canned, whole tomatoes.
Restaurant-Style Salsa
Equipment
- Blender
Ingredients
- 1 16 oz Can of whole tomatoes
- 1/2 Fresh jalapeno pepper, roughly chopped
- 1/2 Onion, roughly chopped
- 1 handful Fresh cilantro
- Salt and pepper, to taste
Instructions
- Drain juice from canned tomatoes into a blender (I used a Magic Bullet).
- Add jalapeno, onion, cilantro, salt and pepper and blend well.
- Add whole tomatoes from can and blend slightly, pulsing blender to mix until tomatoes are chopped to the consistency you prefer.
Try this salsa served on my Layered Chicken Burrito Casserole!
Dixie
