Homemade Restaurant - Style Salsa Recipe

 There is nothing that I like better than restaurant-style salsa. Lately, I've had a craving for chips and salsa. I've been buying it weekly at our local grocery store. Salsa and chips are a great snack and perfect to have on hand for a party or when friends stop by.

Well, I thought it was time to try my hand at making my own homemade salsa. We have a Mexican restaurant down the street from our house. We love their food but especially love their salsa. So, I did my best to try to duplicate it and I must say it was a success. 

I used all fresh ingredients cilantro, onions, jalapeno, garlic, and fresh lime juice. 

Ingredients:

2 cans - 10 ounces each Rotel diced tomatoes and green chiles (Mild)

1 can 28-ounce whole plum tomatoes with the juice

1 bunch of fresh cilantro (about one cup)

1/2 cup white onion chopped

1 bunch of green onions (about 6 onions)

2 cloves fresh garlic

1 small jalapeno including seeds

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon sugar

1/2 of a whole lime, juiced

Directions:

1. Cut the leaves from the bunch of cilantro including some of the stem.
2. Cut 1/2 of a white onion into quarters.
3. Cut the green onions into 3 sections.
4. Cut the stem off of the jalapeno and cut it in half.
5. Peeled 2 cloves of fresh garlic.
6. I added all of the above ingredients into my KitchenAid 3.5 cup Food Chopper and pulsed it about 4 times just enough to chop everything.
7. I put all of the chopped ingredients into a small bowl.
8. Using my Ninja Food Processor I added 1 can of diced tomatoes and green chilies, 1/2 can of whole tomatoes, and 1/4 teaspoon of each cumin, salt, and sugar. Then, added 1/2 of the chopped ingredients. Pulse about 10 to 12 times until you get the consistency you like.
9. Then, I added the salsa to a large mixing bowl and repeated the process for the remaining ingredients this time I squeezed the lime juice into the processor.
10. Added the second batch to the large bowl and mixed with a spoon.

Note: I did this in two batches because my food processor is not big enough. If your food processor or blender is 12 cups or larger you can mix everything all at once. 

This is a mild salsa, if you would like medium to hot just add one or two more jalapenos.

Refrigerate the salsa for at least one hour before serving. I have to tell you it is really good after being refrigerated overnight. 

This seems like a lot of salsa, but I have to tell you it doesn't last very long in my house. If you think it's too much you can cut the recipe in half.

Sealed in a jar or plastic container the salsa will last 5 to 7 days in the refrigerator.

Thanks for stopping by and I hope you enjoy it.

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