Description
A recipe for making a spicy salsa similar to what you find in Mexican restaurants.
Ingredients
Scale
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
- 1/2 cup chopped white onion
- 1/2 cup chopped fresh cilantro
- 1–2 jalapeños, seeded and roughly chopped (use more for extra heat)
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
Instructions
- Place the diced tomatoes, Rotel, white onion, cilantro, jalapeños, and garlic into a food processor or blender.
- Add the ground cumin, salt, black pepper, and lime juice to the mixture.
- Pulse the ingredients several times until the salsa reaches your desired consistency. Do not over-process; a slightly chunky texture is best for restaurant style.
- Taste the salsa and adjust salt or lime juice if needed.
- Transfer the salsa to an airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a smoother salsa, process the ingredients longer.
- If you prefer less heat, remove all seeds and white membranes from the jalapeños.
- This salsa tastes better after chilling for several hours.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Appetizer
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 25
- Sugar: 3
- Sodium: 180
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 1
- Cholesterol: 0
Keywords: spicy salsa, restaurant style salsa, homemade salsa, Mexican dip, fresh salsa