Salsa can be tricky to make just right, with just the right heat. Depending on the jalapeno, you might need to add an entire jalapeno or a quarter of a jalapeno, and sometimes you can’t tell until after you’ve mixed it in and waited a few minutes for the flavors to really blend. This recipe, that I got from a neighbor, takes out that heat variable because instead of using a fresh jalapeno, the heat comes from a can of Rotel diced tomatoes with chiles, so the heat doesn’t change and I would rate it as ‘medium’ heat.
All you need for this recipe is two cans of regular diced tomatoes, one can of Rotel diced tomatoes with chiles, one small white or yellow onion, one bunch of cilantro, minced garlic, lime juice and salt. I roughly chop my cilantro and onion, and then throw everything into my blender and pulse it several times until it’s the consistency I want, which is little chunks and partially pureed. You can serve it right away or store it in a container in your fridge for at least a week (it hasn’t lasted any longer than that in our house).
Restaurant Style Salsa
makes about 1 quart (4 c)
2 small cans diced tomatoes
1 can Rotel (diced tomatoes with chiles; this is where your spice comes from)
1 small white or yellow onion, coarsely chopped
1 bunch cilantro, coarsely chopped (ends cut off and discarded)
1/2 tsp minced garlic
1 Tbsp lime juice
sea salt, to taste (I use about 1/8 tsp)
Place all ingredients in a blender or food processor and pulse until the consistency that you like.