Restaurant Style Salsa
1 can (28 ounce) Whole Tomatoes (with juice, if desired)
1 can (4.5 ounce) Green Chiles, diced
1/2 cups chopped Onion
1 clove Garlic, minced or pressed
1 Jalapeno, quartered and diced
1/4 teaspoons Sugar
1/4 teaspoons Salt
1/2 teaspoons Ground Cumin
1/2 cups Cilantro (more to taste)
Juice of one Lime
Combine whole tomatoes, green chiles, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
1 can (28 ounce) Whole Tomatoes (with juice, if desired)
1 can (4.5 ounce) Green Chiles, diced
1/2 cups chopped Onion
1 clove Garlic, minced or pressed
1 Jalapeno, quartered and diced
1/4 teaspoons Sugar
1/4 teaspoons Salt
1/2 teaspoons Ground Cumin
1/2 cups Cilantro (more to taste)
Juice of one Lime
Combine whole tomatoes, green chiles, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Serve with tortilla chips.
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