Restaurant Style Salsa
One of my favorite things about going out to dinner at a Mexican restaurant is the chips and salsa. I can eat an entire bowl of salsa by myself, which always makes me too full to eat my dinner (luckily most leftovers taste just as good if not better the next day). I came up with this recipe for restaurant style salsa about a year ago, and I always make sure to keep some in the fridge. Personally, I think the cilantro absolutely makes this recipe, but my husband can’t stand cilantro, so I always make one batch with cilantro and another without.
This particular recipe is pretty spicy because I use a whole Serrano pepper including the seeds. Feel free to use half a pepper and seed and de-vein the pepper if you’d prefer a more mild salsa. This salsa tastes even better the next day when the flavors have had the chance to meld together.
- 1 14 ounce can diced fire roasted tomatoes
- 1 10 ounce can Rotel tomatoes
- 1/2 small onion, chopped
- 1 tsp garlic, minced
- 1/2 – 1 Serrano pepper (seeded and de-veined if you prefer a mild salsa)
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1/2 tsp cumin
- 1 handful cilantro, washed
- juice of 1 lime
Place all ingredients in a food processor or blender. Pulse until all ingredients are pureed and salsa has reached desired consistency. Store in an airtight container in the refrigerator.