To Restaurant Style Salsa

You can take this blog as a late Cinco de Mayo or a staple for an awesome summer ahead. I’ve been wanting to make this salsa for awhile now, and finally did – best decision I made yesterday, it allowed me to gorge on an un-copious amount of tortilla chips.

Restaurant Style Salsa

Your taste buds alight, your stomach will want to sing to you and your eyes take on the dreamy element of just wanting more.

If you have a cutting board, knife, food processor and a huge storing container for the massive batch of salsa you will have than you are all ready for this greatnessRestaurant Style Salsa

Recipe: from Food Network – The Pioneer Woman

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

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.

Restaurant Style Salsa

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