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Restaurant-Style Salsa

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Yield: 12 servings
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Ingredients

Two 10-ounce cans diced tomatoes and green chiles, such as Rotel

One 28-ounce can whole tomatoes with juice 

1/2 cup fresh cilantro leaves (or more to taste!)

1/4 cup chopped onion

1 clove garlic, minced

1 whole jalapeno, quartered and sliced thin, with seeds and membrane 

1/4 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon sugar

1/2 whole lime, juiced

Directions

  1. Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.) 
  2. 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. 
  3. Refrigerate the salsa for at least an hour before serving.

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