Spring and summer is here and my favorite thing is chips and salsa. I really think that I have an addiction. I love eating it all summer long. This recipe is so good, and crazy easy to make. I made it with canned tomatoes, but if I could, I would use home grown tomatoes.
I wish I grew my own tomatoes, because there is nothing like the taste of fresh out-of-the-garden tomatoes. For real! Mmmm, my mouth is watering just thinking about it.
But, since I don’t have fresh, I just used canned, and this salsa was totally delicious. You can make a ton of it, and as long as it is refrigerated, it should last up to two weeks.
Easy Restaurant Style Salsa
Ingredients
- 1 can (14.5 Ounce) Whole Tomatoes With Juice
- 1 can (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
- 1/4 cup Chopped Onion
- 1 clove Garlic, Minced
- 1/2 whole Jalapeño, de-seeded (optional to take seeds out)
- 1/4 teaspoon Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Cumin
- 1/2 cup or 1/2 bunch of Cilantro
- 1/2 Lime (Juice from lime)
Instructions
- Place all ingredients in food processor or blender and blend until you reach your desired consistency. Chunky to smooth. It is up to you! You can also add more Jalapeño or keep the seeds to make it spicier.
- Refrigerate for an hour for best flavor. Or eat right away if you can't wait.
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Erin Kennedy and I’m the Founder and Creative Director. I love food, cooking and learning tips in the kitchen and of course, eating. Sharing all this food love is a passion of mine.
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