Salsa is a beloved staple in many cuisines, especially in Mexican and Tex-Mex dishes. While fresh tomatoes can be a wonderful base for salsa, using canned tomatoes can yield a delicious and convenient alternative, especially when fresh options are out of season. This recipe will guide you through creating a homemade restaurant-style salsa that’s bursting with flavor, using easily accessible canned tomatoes in just five minutes.
Homemade Resturant Style Salsa
Nothing quite compares to the vibrant flavors of freshly made salsa served at your favorite Mexican restaurant. With the right ingredients and a simple process, you can recreate that delicious taste in the comfort of your own home. Whether you’re preparing for a gathering or just want to spice up your snack time, this homemade restaurant-style salsa recipe is sure to impress.
Equipment
- blender or food prossecer
Ingredients
- 28 oz Can whole peeled tomatoes, drained Save the puree or tomato sauce in the freezer.
- 1/4 Onion, or 1.2 if the onion is small
- 1 jalapeno If using canned or pickled 1/4 to 1/2 cup
- 1 handful Fresh cilantro
- The juice from one lime
- 1/2 tsp Cumin
- 1 tsp Kosher salt
- 1/2 tsp Freshly ground pepper
- 1 tbsp Honey
Instructions
- Rough chop the onion, cilantro, garlic, and jalapeno.
- Add all of the ingredients to a blender or food processor.
- Pulse the mixture until you reach your desired thickness, usually about 10 to 15 pulses.
- Try the salsa with a tortilla chip and adjust seasonings if needed.
- It is nice if you can refrigerate the salsa for at least one hour to let the flavors meld and to serve it cold but not crucial.
Heat Level: Adjust the amount of jalapeño based on your spice tolerance. For a milder salsa, remove the seeds and membranes from the jalapeño.
Your salsa will last up to two weeks in the refrigerator, or you can freeze it!
Tried this recipe?Let us know how it was!