Restaurant Style Salsa
This easy, no cook, restaurant and taqueria style salsa is a hit at any party! 5 minutes and lots of crispy tortilla chips are all you need!
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Servings: 16
Ingredients
- 28 oz canned tomatoes San Marzano juice reserved
- 1/2 medium white onion
- 4 oz green chilies
- 1 jalapeno seeded, ribbed
- 1/4 tsp cumin optional
- 3 cloves garlic
- 1/4 cup cilantro
- juice 1 lime
- 1 tablespoon vinegar
- salt and pepper to taste
Instructions
- Gather your ingredients and get out your food processor.
- Rough chop the onion, cilantro, garlic, and jalapeno.
- Pulse in the food processor until chopped small.
- Drain the tomatoes and add to the food processor.
- Add the green chilies.
- Pulse until it starts to come together.
- Add the lime juice, salt, and cumin if desired.
- Pulse one or two more times to combine.
- Enjoy with chips!
Notes
- Using a food processor is best! You can chop everything by hand, but that can be time consuming. Using a blender to make the salsa will chop the ingredients too small and make it more like a sauce.
- Roughly chop the fresh ingredients into smaller pieces and process them first. If you add everything at once, the tomatoes will be liquid before the onion is chopped.
- Feel free to use any kind of canned tomatoes that you prefer, and even try the fire-roasted ones! Mexican restaurants use those all the time and everyone always want more chips and salsa, right? Drain your diced tomatoes. Tomatoes are full of water so you want to drain the diced tomatoes before adding to the food processor or your salsa will be thin and watery.
- Fresh Roma tomatoes are a great option if you have a bunch of fresh ones and prefer to use those instead.
- Want spicy salsa? Add habanero or serrano peppers. Just be sure to remove the seeds or you might get it too spicy.
- Great on a taco salad!
Nutrition
Serving: 1 | Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Sodium: 114mg | Fiber: 2g | Sugar: 5g