Restaurant Style Salsa


  • 1 can (28 Ounce) Whole Tomatoes With Juice Fresh tomatoes
  • 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
  • 1/4 cup Chopped Onion
  • 1 clove Garlic, Minced
  • 1 whole Jalapeno, Quartered And Sliced Thin
  • 1/4 teaspoon Sugar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ground Cumin
  • 1/2 cup Cilantro (more To Taste!)
  • 1/2 whole Lime Juice



Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

  1. Dice up a little onion. You won’t need much.
  2. Throw the canned tomatoes, juice and all, into the bowl of a food processor. Next, dump in the two cans of Rotel.
  3. That I used one can of Mild and one can of Original was purely an accident…but strangely, the balance of spice turned out to be just right.
  4. Add just 1/4 cup chopped onion to the bowl. This doesn’t seem like a lot, considering that in my Pico de Gallo recipe, I preach and preach about how important it is for the onion to receive equal billing with the tomatoes. But for this salsa, it’s best to go subtle with the onions.
  5. Now, chop up one clove of garlic and add it to the bowl. Again: moderation.
  6. Slit in half lengthwise. Then slit the halves in half lengthwise. Make thin slices, leaving in the seeds and membranes…or you can take them out. Throw ’em right in with everything else.
  7. Next, add 1/4 teaspoon sugar…
  8. And 1/4 teaspoon salt.
  9. Next comes some lime juice—a half a lime if it’s large, a whole lime if it’s a little one.
  10. Next, add 1/2 to 1 cup cilantro. I’m a cilantro freakazoid, but if you’re not, feel free to go lighter.  But it really does add a lot of flavor.
  11. Add the cumin. Just 1/4 teaspoon will do; this’ll give the salsa just the tiniest cumin undertone. Any more than this and it starts to get a little strong
  12. Pulse it seven or eight times. Pulse more if you do not want the salsa chunky.
  13. Now, be sure to taste it with a tortilla chip so you can get an accurate sense of the seasonings. Adjust as needed…but I hardly ever have to add anything at this point, beyond a little more cilantro. I never add more salt—there’s plenty on the chips!

*Refrigerate salsa for at least an hour. This’ll help everything meld and marry and mingle and become perfect.



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