Restaurant Style Salsa
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 3 cups 1x
- Category: Condiments
- Cuisine: Mexican or Southwestern
Ingredients
- 1 small onion or half a large, roughly chopped (in a pinch onion powder or dehydrated onion could work, but only as a second choice)
- 1 fat clove garlic, peeled (jarred will work here, garlic powder in a pinch)
- 1 29-ounce can of tomatoes, juice reserved
- 1 to 3 teaspoon of chili pequin, crushed, or red pepper flakes (heat range at different amounts vary from mild to hot) see note
- Small handful cilantro, parsley, or finely sliced green onion tops, if desired
- juice of one lime, or to taste (substitute a tablespoon or two of vinegar, red wine, cider, or white, or use a combo of lime and vinegar)
- Pinch of sugar and up to a teaspoon
- Salt and pepper to taste
Instructions
Place the onion & garlic in blender and pulse to break down. Add all the remaining ingredients except reserved tomato juice. Pulse to chop. Add juice in desired amount and process until desired consistency and thickness are reached. Your choice: chunky or smooth, thick or thin. The salsa in the photos had 1 cup of the reserved juice left over.
*notes:
- You may wish to add to taste by starting with the smaller amount of ingredients, especially the chile pequin or crushed red peppers, and working up to more if desired. If you have another pepper, a Jalapeno, Serrano, etc., feel free to use it instead.
- This improves with time. Suggest make ahead by an hour if possible.
Once blended, taste the salsa and adjust the seasoning according to your preference. You can add more salt, lime juice, or even a pinch of sugar if you prefer a slightly sweeter salsa.
Don’t waste any unused juice from the tomatoes – use it in another recipe, drink it, or freeze it for later! Hot Salsa Bloody Mary, anyone?
Find it online: https://frugalhausfrau.com/2015/02/07/restaurant-style-salsa/