Homemade Restaurant Style Salsa: The Ultimate Recipe Guide
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 (28 ounce) can whole peeled tomatoes, undrained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1/2 medium white onion, roughly chopped
- 2–3 cloves garlic, minced
- 1–2 jalapeños, seeded and roughly chopped
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon ground cumin
- 1/2 teaspoon sugar
- 1/4 teaspoon salt (or to taste)
- Pinch of cayenne pepper (optional)
- Instructions:
Instructions
- Prepare the tomatoes by gently squeezing each whole peeled tomato to break them up.
- In a blender or food processor, combine the squeezed tomatoes and the can of diced tomatoes with their juice.
- Add the chopped onion, minced garlic, jalapeños, cilantro, lime juice, cumin, sugar, salt, and cayenne pepper if desired.
- Pulse until you reach your preferred consistency—aim for around 5-6 pulses.
- Taste and adjust seasoning as needed.
- Cover and refrigerate for at least 30 minutes before serving to enhance flavors.
- Helpful Notes:
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 25
- Sugar: 3g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg