Restaurant-style Salsa

Restaurant-style Homemade Salsa

Nope, you’re not crazy and neither am I and neither is the internet…this time. You have already seen this post, sort of. This is the same salsa that appears in Savory Baked Salsa Cheesecake. It needed it’s own page, so I built one for it here. I’m a builder. I married Bob. Bob the Builder.

Not really. I married John. He’s a computer guy. He’s smart. He can code all sorts of wondrous things, but not blogs. 🙁 That’s okay because he can do many, many other things. He thinks I’m funny and laughs at my jokes. It takes a good man to be married to me and still be able to laugh at my jokes. A good, good man.

So, that’s why this salsa gets its own page–because I’m a builder and John laughs at my jokes. And eats my homemade salsa. He eats pretty much everything I make, except for some fish I made during our second year of marriage. Yep. He still talks about that one. Memorable. It wasn’t my fault. Really. It would have been rockin’, though, if it had had some of this salsa to go on it. We could have made fish tacos and put this salsa on them and instead of that meal being a hiss and a byword for the past 30 years, it would have been a glorious, fantastical memory. All we needed was this salsa.

Restaurant-style Salsa

This is a great salsa that you can make easily at home. It will rival your favorite restaurant salsa. You'll be a genius.

Ingredients

  • 1 (14.5 ounce) can diced fire-roasted tomatoes, undrained
  • 1/4 cup finely chopped onion
  • 1 jalapeno pepper, minced (remove seeds and membranes to reduce heat level if desired)
  • 2 teaspoons minced garlic
  • 2 tablespoons chopped cilantro
  • 2 tablespoons fresh lime juice
  • 1 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground black pepper

Instructions

  1. Put the tomatoes with the juice in a food processor and pulse 5 or 6 times to break up chunks. Add the onion, jalapeno and garlic. Pulse until salsa is at desired consistency.
  2. Add the cilantro, lime juice, salt, cumin and black pepper. Pulse 2 or 3 times to combine.
  3. Put in airtight, covered container and refrigerate for at least 2 hours. May be chilled overnight.
http://tsgcookin.com/2014/02/restaurant-style-salsa/

Restaurant-style Salsa

You may also like:

Savory Baked Salsa Cheesecake
Savory Baked Salsa Cheesecake
Sweet Pork {Cafe Rio copy cat}
Sweet Pork {Cafe Rio copy cat}
Cilantro-Lime Rice {Cafe Rio Copy Cat}
Cilantro-Lime Rice {Cafe Rio Copy Cat}

 

 

Comments

  1. says

    I have been meaning to make some salsa like this… I am so lazy and buy the jarred stuff. This looks a whole lot better and would be so much more budget friendly. Since you married Bob the Builder (or John the Computer guy) I married Brian… the eater!! I also have a few horror meals the poor guy had to eat in the early days. LOL! I am not the best on the outdoor grill… talk about some burnt steaks. EEk!

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