Homemade Chunky Or Restaurant Style Salsa Recipes

RESTAURANT-STYLE SALSA

Restaurant-Style Salsa image

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

Ingredients

Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
One 28-ounce can whole tomatoes with juice
1/2 cup fresh cilantro leaves (or more to taste!)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced

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.

HOMEMADE SALSA RECIPE

Homemade Salsa Recipe image

The best homemade salsa is made with juicy tomatoes, jalapeños, onion, fresh cilantro and plenty of spice and flavor!

Provided by The Chunky Chef

Categories Appetizer

Time 10m

Number Of Ingredients 9

Ingredients

28 ounce can whole plum tomatoes (including juice)
1 small white onion (peeled and roughly chopped)
1 or 2 jalapeño peppers (seeded and chopped)
3 cloves garlic (chopped)
1 1/2 tsp ground cumin (or to taste)
1 tsp kosher salt (or to taste)
1/4 to 1 tsp granulated sugar (optional, and to taste)
1 or 2 handfuls cilantro (this is probably 1 or 2 cups worth)
3 Tbsp lime juice (fresh is best)

Steps:

Add all ingredients to a food processor. Pulse a few times to break up larger pieces, then process until texture is mostly smooth (or as smooth or chunky as you'd like).
Taste the salsa and based on personal preference, adjust salt/sugar levels as necessary.
Transfer to airtight container and refrigerate for a couple of hours for best flavor.
Serve with tortilla chips and enjoy!

Nutrition Facts : Calories 18 kcal, Carbohydrate 4 g, Sodium 198 mg, Sugar 2 g, ServingSize 1 serving

HOMEMADE CHUNKY OR RESTAURANT STYLE SALSA

Homemade Chunky or Restaurant Style Salsa image

Provided by Brenda Bennett

Time 5m

Number Of Ingredients 11

Ingredients

28 ounces whole peeled tomatoes (drained)
20 ounces diced tomatoes
1 cup chopped onion
1 cup chopped red pepper
1 jalapeno (membrane and seeds removed, chopped)
2 cloves garlic (chopped)
1/2 cup fresh cilantro (chopped)
1 lime (juice)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 tablespoon olive oil

Steps:

Place all ingredients in a food processor and pulse 5 times for chunky salsa or up to 10 times for restaurant style.
Makes about 5 1/2 cups.
Keep refrigerated.

Nutrition Facts : ServingSize 4 ounces, Calories 31 kcal, Carbohydrate 5 g, Fat 1 g, Sodium 148 mg, Fiber 1 g, Sugar 2 g

CHUNKY HOMEMADE SALSA

Chunky Homemade Salsa image

Say no more to store-bought salsa. This delicious recipe is easy to make and yields enough for a large party.

Provided by Peggy Trowbridge Filippone

Categories Snack Appetizer Sauces Condiment Ingredient

Time 2h30m

Number Of Ingredients 15

Ingredients

6 medium fresh tomatoes , 1/4-inch diced
1 medium sweet onion , chopped
3 green onions, sliced thin with green tops included
1 serrano chile or jalapeño, seeds removed, diced
2 tablespoons fresh cilantro , loosely packed, finely chopped
8 ounces tomato sauce (canned)
4 ounces mild green chiles (canned, chopped)
2 tablespoons red wine vinegar
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon cumin powder
1/4 teaspoon garlic powder
Salt , to taste
Pepper, to taste
Tortilla chips, for serving

Steps:

Gather the ingredients.
In a large bowl, combine all of the ingredients and mix well.
Taste for seasoning. Place in an airtight container in the fridge for at least 2 hours to let the flavors blend.
Serve in a medium-size bowl alongside chips.

Nutrition Facts : Calories 36 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 109 mg, Sugar 2 g, Fat 1 g, ServingSize About 6 cups (24 servings), UnsaturatedFat 0 g

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