March 21, 2013

Easy Restaurant-Style Salsa

Restaurant-Style Salsa


I am a total sucker for chips and salsa.  Of all kinds.  Plain ol' regular salsa, fresh pico de gallo (or simply 'pico,' as we call it), fruit salsas like peach-pineapple or mango, and even blueberry salsa.  Yes, blueberry salsa.

In fact, eating chips and salsa is my total downfall when eating out at a Mexican restaurant.  I can easily steer myself to the healthier menu options ... but, dang if those bowls of chips and salsa don't crush my willpower spirit every time.  Oh well, there are worse things in life.

So, being such a lover of salsa, this easy restaurant-style go-to salsa recipe of my sister-in-law's quickly became one of my go-to recipes, too.

And when I say easy, I mean super easy.  Just a few simple ingredients and a few whirls in a blender or food processor, and you've got a big batch of tasty salsa.

One word of caution on the food processor ... which may or may not be a lesson I learned from experience. When giving jalapeno peppers a whirl in the food processor, let them 'rest' for a teeny bit before taking the cover off the food processor bowl ... or, at the very least, stand back a ways from the bowl when you remove the lid.  Rumor has it that inhaling a cloud of jalapeno mist can be quite uncomfortable to one's nasal passages and lungs.  It may also induce watery eyes, coughing, and a burning sensation in one's throat.  Ya know, not saying that I know this personally or anything ... but I've heard this can be the case. {wink, wink}

We'll just consider this a little public service announcement, okay?

So, while I don't recommend being reckless with the food processor, I do recommend you give this salsa a try.  You'll be amazed at how easy ... and how yummy ... it is.

Hot Salsa
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Easy Restaurant-Style Salsa
Source:  My sister-in-law Cheryl

Ingredients
  • 2 (14.5 oz.) cans Italian stewed tomatoes
  • 1 (8 oz.) can tomato sauce
  • 4 jalapeno peppers
  • 2 T. ground cumin
  • 1 T. sugar
  • 1/2 tsp. salt
  • 1 bunch cilantro, chopped
Directions
  1. Roughly chop jalapeno peppers and remove seeds, to taste (more seeds mean more 'heat'). Mix tomato sauce and jalapenos in a food processor or blender.
  2. Add stewed tomatoes and process or blend for 10 to 15 seconds.
  3. Stir in salt, ground cumin, sugar, and chopped cilantro; mix well. Refrigerate overnight to let the flavors blend.

7 comments:

  1. This salsa sounds so good! I am craving it now!! I'll try to make this some time. :)
    Blessings,
    Leslie

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  2. I think salsa tastes the very best just like this, chunky and full of fresh flavors. This would be great on chicken as well as on chips!

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  3. This looks so good I can just about taste it. Must make note to self, buy jalapenos!

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  4. This looks SO GOOD Tracey! I love salsa so much I could drink it with a straw.

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  5. I am a total sucker for salsa and chips too, it's so stinking hard to stop sometimes. This looks awesome and I love the idea of using stewed tomatoes to give it a full flavor. Definitely pinning this and going to try it! Thanks so much! :)

    Krista @ joyfulhealthyeats

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  6. I love salsa and am looking forward to trying this! Thanks for sharing. Stopping by from Lil Luna :)

    RamblingReed.blogspot.com

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  7. One of the best things in the world, chips and salsa. I could eat the entire bowl. Thanks for sharing on Thursdays Treasures.

    ReplyDelete

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