If you're having friends over, feel free to make this salsa a day or two in advance (and then hide it in the back of your fridge so your kids and husband don't eat it all)! 24 hours in the fridge will make this salsa the best of the best. The longer this salsa sits the more the flavors will blossom.You could also use a food processor to make this salsa! Again, just use your judgment on consistency. Use your judgment - when the salsa ingredients are well minced and combined, the salsa is done. If you're using just a regular blender, you might need to blend for longer than a minute. You don't necessarily need a high-speed blender for this salsa. Give it a few quick pulses until it reaches your desired consistency. I'm a HUGE fan of the smooth consistency of restaurant-style salsa, but if you like chunks of tomato and onion, scale back the blending time. If you like a chunkier salsa, don't blend it for quite as long.I prefer a nice smooth consistency, so I blend the juices along with the tomatoes and other ingredients. If you like a thicker salsa, feel free to drain the juices from the canned tomatoes before blending.Season to taste with salt and pepper.Įnjoy immediately with crispy tortilla chips or store in the fridge for 24 hours to let the flavors really come together! Tips Salt & Pepper - The ingredient list for this restaurant-style salsa recipe is short, so be sure to salt and pepper moderately to enhance the overall flavor.Īdd all ingredients to a high speed blender or food processor.īlend for about a minute until everything is well minced and combined.If you prefer it spicy, feel free to add a few extra pinches of cayenne pepper to taste. Cayenne Pepper - Just a pinch of cayenne pepper is going to boost the other flavors in this salsa without making it spicy.The flavor of this blender salsa will still be delicious! Cumin- I like the earthy, warm flavor that cumin adds, but if you don’t have any on hand it’s not a big deal.Lime Juice - If you don't have fresh limes on hand, this is our family’s favorite bottled lime juice.Cilantro - Fresh cilantro is a really important ingredient in this salsa.I prefer mild salsa, so I remove the ribs and seeds completely from the jalapeno. Jalapeno - If you like spicy salsa, try leaving some (or all) of the ribs and seeds in the jalapeno.If you’re in a pinch you could use the jarred minced garlic or garlic powder, but it will alter the flavor of the salsa. Fresh Garlic - This restaurant-style salsa really does taste best with fresh cloves of garlic.Red Onion - You could also use white onion or yellow onion in place of the red onion in this recipe.Fire-roasted Diced Tomatoes - If you can’t find fire-roasted tomatoes you can just use regular diced tomatoes, but fire-roasted are going to add another layer of delicious flavor. A ½ teaspoon of chiles in adobo added to this salsa will give you a great smoky heat too! This recipe is really easy to use as a blueprint and make it your own! Do you like a strong acid flavor in your salsa? Add an extra squeeze of fresh lime juice. It's easy to adjust this salsa to suit your personal taste! Like it spicy? Add a little more cayenne or leave the ribs and seeds in the jalapenos. This easy restaurant-style salsa pairs perfectly with Baked Black Bean Flautas, Sheet Pan Shredded Chicken Nachos, or Cheesy Vegetarian Enchiladas! Dare I say the flavors are actually better than restaurant salsa?! I think it might have something to do with how FRESH the salsa tastes, but this is hands down the best salsa I have ever had. Just simple, straightforward, common ingredients!
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