One of our favorite things about going to a great Mexican or Tex-Mex restaurant is the salsa with warm tortilla chips. Doesn’t get much better! This is so good. You’re gonna love it. This is as good as any restaurant salsa…we promise! Ole!
Watch Kris and Wesley make the salsa Lickety Split, and then read the recipe below!Restaurant-Style Salsa 1 28 oz can of whole tomatoes (you’ll hear me say this a lot…I love San Marzano) 2 cans of Ro-tel (try 1 original, 1 mild) ¼ cup of chopped onion 1 garlic clove, minced 1 whole fresh jalapeno, quartered & sliced, ribs and seeds removed ¼ teaspoon of sugar ¼ teaspoon of salt ¼ teaspoon of ground cumin ¼ to ½ cup of cilantro, chopped ½ of whole lime juice, squeezed Place all the ingredients above in a large food processor (do in batches for smaller processors)j, or blender. Pulse to get just the right consistency. I like it to be very consistent in texture…I’m not a big fan of overly chunky salsa. I give it a least 10 good pulses. Be sure to taste test which a tortilla chip. Adjust seasonings. Store in an airtight container in the fridge. It’s best if you can let the flavors meld for at least an hour before serving. Yum!