Restaurant Style Salsa

This stuff is easy to make and you can make it year round since it doesn't rely on expensive supermarket tomatoes or while you wait for your garden to grow.

We're planting more tomatoes in our garden this year. 
But as I await my garden fresh tomatoes to come into fruition, I can still make a really great salsa. 
We're salsa people. Heck, who isn't?  
It's great with chips but also really tasty with all of your Mexican favorites and burgers too. 
It has a nice, smooth flavor and consistency that won't drown out the flavor of whatever other food you eat it with.  
And it whips up in an instant. 

I think this salsa tastes a lot like the salsa they serve at Chili's restaurants. 
And the good thing about salsa is you can make it as mild or as spicy as you like it.
 I make it more on the mild side so our son 
(and my acid reflux) won't complain, but please feel free to put the whole jalapeno in there if you like.

Ingredients:

1 (15oz.) can tomatoes and green chiles (Rotel)

1 (15 oz) can whole peeled tomatoes (don't drain juices)

1/2 jalapeno,  cut into chunks

1/2 yellow onion, cut into chunks

3/4 teaspoon garlic salt

1 teaspoon kosher salt

1/2 teaspoon ground cumin
1/4 teaspoon sugar

sugar and salt not pictured

Directions:

This is easiest in a food processor but you can use a blender too. 
Place jalapeno and onion in the food processor.

Process it for a few seconds. .

Add in the rest of the ingredients.

 Process all ingredients for just a few more seconds, keeping it slightly chunky (not a puree).

Put into a bowl with a lid (I like to put mine in mason jars) and chill in the fridge for several 
hours (overnight is even better). 

This step is really important because this is a salsa that just gets so much better over time.
 After a few hours, the flavors really blend and the flavor is enhanced. 

Trust me, it makes a big difference in the taste.

Enjoy!

Printable Recipe Here

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