I’m not kidding when I say I could eat chips and salsa every day of my life, without complaint. No exaggeration - it’s one of my favorite things ever. I have a number of oven roasted salsa recipes on this blog, but when I need a salsa fix fast, I can throw a few simple canned ingredients together to to make this restaurant-style version. It goes without saying, use the best canned tomatoes you can - DO NOT use bitter tasting canned tomatoes. No amount of salt or sugar will fix the bitterness. Some canned tomato brands I’m fond of - Cento, SMT, Tuttorosso, Muir Glen, and Sclafani.
Restaurant Style Salsa
makes about 1 quart
28-ounce can tomatoes (whole, diced, crushed… doesn’t matter)
10-ounce can Ro-tel tomatoes (tomatoes with chilis)
1 small onion, peeled and roughly chopped
3 cloves garlic, peeled
1 jalapeno pepper, stem and seeds removed
juice of 1 lime
1 teaspoon Jane’s crazy mixed up salt (or table salt)
optional: 1 cup fresh cilantro (leaves and tender stems)
In a blender or food processor, pulse all ingredients together until they reach your desired consistency.
Taste and adjust salt and pepper if needed.