Restaurant Salsa
Using crushed tomatoes is the key here. This salsa can live up to the same taste you had the day you made it. I found using canned whole tomatoes became acidic and separated, leaving lots of water the next day. After years of making this I found crushed tomatoes alleviated this problem.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon cumin
- 1 15oz can crushed tomatoes
- 1 10oz can rotel or diced tomatoes and green chilies
- 1/4 cup white onion chopped
- 1 medium jalapeno pepper (seed/devein if too spicy)
- 3/4 teaspoon goya all purpose seasoning or garlic salt
- 1/4 teaspoon granulated sugar
- 1 small clove garlic, pressed/crushed (optional)
- 1/4 cup fresh cilantro (optional)
- splash/lime (optional)
- Carbohydrate 0.249152226243657 g
- Cholesterol 0 mg
- Fat 0.0261146875005495 g
- Fiber 0.0593906241088891 g
- Protein 0.0379753125022507 g
- Saturated Fat 0.00210984375001479 g
- Serving Size 1 1 Serving (2g)
- Sodium 0.185250000048608 mg
- Sugar 0.189761602134768 g
- Trans Fat 0.00608550000020183 g
- Calories 1 calories
Put all ingredients into a blender; pulse about 5 times. Refrigerate for 1 hour, serve with thin, restaurant style corn chips. Stores for about 4 days.
