Tuesday, January 4, 2011

Restaurant Style Salsa

I made this today and was in heaven! This tastes a lot like Tortilla Coast's in D.C., which some of you know is my favorite salsa in the world! It probably would have tasted even better if I would have used fresh cilantro, but it tasted awesome anyway. And the amazing thing was that it really did taste just like salsa you get in a restaurant and it really tasted fresh even though it's technically only half-fresh. Oh-well! Seriously, this is good stuff and I know you want some right now!

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) (I used store brand)
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin (I did not use this)
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!)
½ whole Lime Juice
Preparation Instructions
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.


  1. I just made this and it was good. Except I added too much salt, because 1/4 tsp. was not quite enough... oops.

  2. I made this also and it was only alright the first night, but then after sitting in the fridge for a couple days the flavors blended better or something and it tasted really good. I was really happy about the taste then and also really happy about how simple it was to make. I will definitely make it again, thanks!

  3. I made this for dinner last night with those enchiladas that Britt posted, AND homemade tortilla chips. Heaven. John and I decided there's no point in going out to eat mexican food when we can make our own that's amazingly GOOD! In fact, he told me to never buy salsa or tortilla chips again and to always have homemade. Yum!