Restaurant-Style Salsa

Name: Restaurant-Style Salsa
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Mexican
Ingredients: 794 grams whole tomatoes with juice; 567 grams diced tomatoes and green chiles, such as Rotel; 118 milliliters fresh cilantro leaves (or more to taste!); 1 clove garlic, minced; 0 teaspoons ground cumin; 1 whole jalapeno, quartered and sliced thin, with seeds and membrane; 1 whole lime, juiced; 59 milliliters chopped onion; 0 teaspoons salt; 0 teaspoons sugar

Restaurant-Style Salsa might be just the hor d'oeuvre you are searching for. This gluten free and vegan recipe serves 12. One portion of this dish contains roughly 2g of protein, 0g of fat, and a total of 32 calories. This recipe is typical of Mexican cuisine. A mixture of canned tomatoes, salt, cilantro leaves, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Watch how to make this recipe.

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.)

Ingredients you will need

Tomato

Lime Juice

Cilantro

Jalapeno Pepper

Garlic

Onion

Cumin

Sugar

Salt

Equipment you will use

Food Processor

Mixing Bowl

Blender

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.

Ingredients you will need

Seasoning

Tortilla

Salsa

Refrigerate the salsa for at least an hour before serving.

Ingredients you will need

Salsa

Equipment

Food Processor

Mixing Bowl

Blender

Ingredients

Servings:

794grams

whole tomatoes with juice 567grams

diced tomatoes and green chiles, such as Rotel 118milliliters

fresh cilantro leaves (or more to taste!)1clove

garlic, minced 0teaspoons

ground cumin 1

whole jalapeno, quartered and sliced thin, with seeds and membrane 1

whole lime, juiced 59milliliters

chopped onion 0teaspoons

salt 0teaspoons

sugar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Francis Ford Coppolan Oregon Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 21 dollars per bottle.