If you are the one who always winds up finishing the last of the salsa when you are out with friends, then this recipe is for you. It is not fancy or by any means gourmet, but it forms a great dip for your crispy chips. So follow the given steps and award yourself with a restaurant style salsa at home.
Use canned tomatoes:
Although it may sound unusual, canned tomatoes are the surprising hero of a good restaurant-style salsa. This is because canned tomatoes are much more economical than fresh tomatoes, for both restaurants and home cooks and are also of better quality and better tasting than the specimens found in the produce section. They have an intense, almost concentrated tomato flavor that goes well with fresh jalapeños, cilantro, and a squeeze of lime juice. Plus, they break down into a saucy consistency which goes well as a party dip.
Selecting your canned tomatoes: The preferable tomatoes to buy are whole canned tomoates as they tend to easily break down to the saucy stage in the blender. Diced tomatoes are a good option as well. Read the labels carefully and avoid any tomatoes with added seasonings.
Salsa the way you like it:
You can prepare your salsa any way you like it. You can make a chunky salsa by pulsing the blender a few times, or leave it running until the salsa is as smooth as you like it. For a thicker texture, you can also drain the tomatoes before blending.
Blend, then chill: The recipe that will follow will taste better if left to chill for at least 30 minutes before serving. This gives the flavors time to mingle and mellow. Fresh-made salsa is good, but the salsa you serve a little while later will be even better.
Combination: Combine one can whole peeled tomatoes with their juice, one cup cilantro, roughly chopped half small red onion, two roughly chopped jalapeños with white membranes removed, two cloves of roughly chopped garlic, two tablespoons of lime juice and half teaspoon salt in a blender or food processor. Stir with a spatula to mix the ingredients together and be sure they blend evenly.
Pulse until the salsa is as chunky or smooth as you like it: Use 1-second pulses to mix the salsa. Scrape down the sides as needed or stir the salsa with a spatula if there are large pieces not making it to the blade at the bottom.
Taste and adjust the seasonings: Give the salsa a taste. Stir in more lime juice or salt with a spatula, if needed. Further blending will purée the salsa further, so it is best to stir by hand.
Refrigerate for at least 30 minutes, or up to a week: Give the salsa at least 30 minutes to let the flavors combine and mellow, or store it for up to a week. This salsa can also be frozen for up to three months.
You can also make this salsa in a food processor. Scrape down the sides as needed and pulse until the salsa is as chunky or smooth as you like it.
To prepare small batch salsa, cut the recipe in half and use just one can of tomatoes.
For variations, blend in a chipotle pepper or roasted poblano, or 1/2 teaspoon of your favorite spice mix.