RESTAURANT STYLE SALSA
Recipe video above. Just like what you get at your favourite restaurant and those jars sold alongside corn chips at the grocery store.... but it's better, healthier and cheaper! The fresh flavour is so, so good. Make it chunkier or smoother, to your taste.
Provided by Nagi
Categories Dip
Time 5m
Number Of Ingredients 11
Steps:
- Place onion and jalapeno in the food processor first, then add remaining ingredients (start with 1/2 tbsp lime juice).
- Blitz to desired consistency - I like mine pretty smooth because you get better flavour out of the onion etc.
- Taste test with corn chip for salt and lime. Adjust if necessary.
- Refrigerate 1 hour before serving with corn chips, or other dippers (see in post for suggestions).
FIERY HOT RESTAURANT STYLE SALSA
After being inspired by a recipe I found on Pinterest, I decided to enter a salsa competition at work. I broke out the blender and purchased some basic salsa ingredients in bulk and started creating! This is a restaurant style salsa made with lots of jalapenos!
Provided by Julie C.
Categories Sauces
Time 15m
Yield 1 quart, 12 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients in a blender or food processor and pulse/blend until combined.
Nutrition Facts : Calories 17.4, Fat 0.1, Sodium 679.6, Carbohydrate 4.1, Fiber 0.9, Sugar 1.6, Protein 0.7
RESTAURANT-STYLE SALSA
Food Network's Ree Drummond shares her recipe for homemade restaurant-style salsa that the whole family will love!
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I 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.)
- 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 the salsa for at least an hour before serving.
FRESH RESTAURANT-STYLE SALSA
This addictive salsa is restaurant quality, or maybe even better! It's fresh and flavorful, not too spicy, and easy to make in a food processor with a mix of ripe and canned Roma tomatoes. This makes a big batch which is good because it will go fast. Serve with lots of thin, crispy tortilla chips and a margarita, of course!
Provided by NicoleMcmom
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 10m
Yield 24
Number Of Ingredients 10
Steps:
- Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.
Nutrition Facts : Calories 10.8 calories, Carbohydrate 2.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 168.1 mg, Sugar 1.3 g
FIERY SALSA
Original recipe came from Relish Magazine in the newspaper; I have changed the amounts to make it more manageable for the home cook. This salsa is hot, remove seeds and inner membranes of peppers for a milder flavor or use less hot peppers. The peppers can be adjusted to your own personal taste. This is the best salsa I've ever eaten and a great way to use some of those summer tomatoes.
Provided by Susan Dillard
Categories Mexican
Time 3h5m
Yield 9 pints
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large pot and bring to a boil. Boil 10 minutes; reduce heat and simmer an additional 10 minutes.
- Ladle into sterilized jars leaving about 1/4 inch head space and place in boiling water bath for 15 minutes. Let cool 24 hours.
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RESTAURANT STYLE SALSA {BLENDER SALSA} - BELLY FULL
From bellyfull.net
Category CondimentCalories 16 per serving
- Add all ingredients to a bowl of a food processor in the order listed. Pulse a few times to break up the large pieces, then process until texture is as smooth as desired.
- Transfer to airtight container and let sit in the refrigerator for a couple of hours or 1 day for best flavor.
THE VERY BEST RESTAURANT STYLE SALSA - MOM'S DINNER
From momsdinner.net
Ratings 1Calories 47 per servingCategory Appetizer, Dip
- In a food processor or powerful blender add the cilantro, lime juice, onion, garlic, salt, pepper and sugar, PLUS only 1/2 cup of the canned tomatoes. Pulse about 20-30 times, until there are no large chunks of onion or garlic remaining. (add a jalapeno if you like it spicy!!)Pro Tip: You may need to scrape the sides down to make sure all the bits get blended.
- Add the remaining canned tomatoes. If you are using a food processor pulse 5-6 times, to get the perfect texture. If you are using a blender only blend for an additional 4-5 seconds, to retain some of the tomato texture.
- Serve immediately or store in an airtight container for up to 5 days. Pro Tip: The salsa does get more flavorful after a day in the fridge.
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