Friday, April 8, 2016

Restaurant Style Salsa

I've been making this salsa over and over and over again the last few weeks.  We've just been plowing through it. 
Ridiculously fast to make if you need something for guests or a party or late night munchies, which is generally our case.  I'm having a hard time deciding if I like this salsa more?  Or pico de gallo more?  I think I must like them equally for different reasons.

I'm not sure why I didn't take better pictures of any of the batches I made.  All I did was take a quick pick in a plastic storage container.  We fancy.  Next batch (which won't be long) I'll try for some better pics.

Here's a band from my home state, Illinois - Blue Meanies with "The Infidelity Song".  -jen


Time: 5 minutes
Difficulty:  Easy
Makes:  4 cups
Need:  Food processor or blender
  • 2 cans (14oz each) diced tomatoes, drained
  • 1/2 onion, rough chopped
  • 1 jalapeño, rough chopped*
  • 5 medium-sized garlic cloves
  • 1/2 cup packed cilantro
  • juice of 1 lime (about 1-1.5 tbsp)
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
*For a medium spicy salsa, leave seeds in.  For a mild salsa, remove seeds.  For a hot salsa, add a second jalapeño.

No Cook Version:  Place all ingredients in a food processor or blender and pulse until desired consistency.

Cooked Version:  I prefer to actually cook the canned tomatoes in a sauce pan over a medium-high heat for about 15-20 minutes, then let them cool about 10 minutes before placing in a food processor or blender with all the other ingredients and pulsing until desired consistency.  Cooking them takes away some of the "tinny" taste from the can.  I've made it both ways and they're both good!  This is just my preference.

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