Restaurant Style Salsa

Homemade Restaurant Style Salsa

So, do you like your salsa mild or spicy? Most of the time I prefer MILD salsa. To me, if it’s too spicy, the heat gets in the way and I can’t taste the flavors of the food!  By the way, if you find your mouth about to spontaneously combust, HERE is a great tip on to help stop the burn of spicy foods!  This salsa recipe has a delicious flavor to it, but it can be customized to heat it up to be as hot as you like it!

The recipe here starts out to be a MILD salsa, so if that’s what you like, follow this recipe.  If you can take more heat, you can spice this up a little or a lot, depending on your taste. Some suggestions follow the recipe…

1 – 14.5 oz. can fire roasted, diced tomatoes (with the juice)

1 – 14.5 oz. can diced tomatoes, drained

2 tablespoons chopped yellow onion (or about 1/4 of a small onion)

½ teaspoon minced garlic

2 tablespoons diced green chiles (or ½ of a small can)

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon sugar

½ teaspoon ground cumin

1 tablespoon fresh lime juice

¼ cup chopped fresh cilantro

fire roasted tomatoes for salsa

Put the can of Fire Roasted Tomatoes and the diced onion into a blender (I love to use my Magic Bullet Deluxe Blender because it has a small blender container and this recipe fits into it perfectly!)  Blend until smooth and the onions are chopped fine. Add the remaining ingredients (except for the cilantro), and blend.

homemade salsa in magic bullet

Add the chopped cilantro last and just blend briefly to chop the cilantro leaves a little bit more.

restaurant style salsa with cilantro

Cover and store in the refrigerator.

Okay, if you are really brave, you can spice this up!  You can either double the amount of onion, add 1 chile from a can of Chipotle Peppers in Adobo sauce (cans are found in the Mexican food aisle) or add some fresh chopped jalapeno peppers. (Be sure to remove the jalapeno seeds unless you want it to be really HOT!) Make it to your taste and heat tolerance.

Serve it with tortilla chips or use it as an all-purpose condiment. (It’s delicious on scrambled eggs!)

6 thoughts on “Restaurant Style Salsa

    1. I haven’t ever tried to freeze it. I think it would change the texture if it was frozen and then thawed. If you do try freezing some, let us know how it works out!

  1. I think I messed up on this. I got the Walmart brand Salsa Style Fire-Roasted diced tomatoes and it was BEYOND hot! Next time, I think I will go with the regular fire-roasted ones. Besides for the heat, the taste was excellent.

  2. Made this today, and YUMMMMM!!! Thank goodness I only made 1/2 a batch cause I’m pretty sure I’m going to eat the whole thing!!

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