RESTAURANT SALSA RECIPE RECIPES
HOW TO MAKE HOMEMADE SALSA | RESTAURANT-STYLE SALSA RECIP…
Food Network's Ree Drummond shares her recipe for homemade restaurant-style salsa that the whole family will love!
Provided by Ree Drummond : Food Network
Categories condiment
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Yield 12 servings
Number Of Ingredients 10
Steps:
- 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.
MEXICAN RESTAURANT SALSA RECIPE - MEXICAN FOOD JOURNAL
Authentic Mexican restaurant salsa prepared with fresh plum tomatoes, white onion, cilantro, and serrano peppers just like they make in Mexico. It's simple, fresh-tasting, and easy to make.
Provided by Douglas Cullen
Categories Salsa
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Remove the seeds and veins from the chiles (Leave them in if you want a hotter salsa)
- Roughly chop the tomatoes, onion, chiles, and cilantro
- Add the chopped vegetables to your blender (Do not add extra water unless needed and then add a couple of tablespoons at a time)
- Add ½ teaspoon salt
- Blend the salsa until it has a coarse texture
- Preheat 2 tablespoons of oil in a pan
- Pour the blended salsa in the hot oil
- Bring to a boil and then reduce the heat to low
- Simmer for 15 minutes
- Adjust the salt
Nutrition Facts : ServingSize 1 /4 cup, Calories 60 kcal, CarbohydrateContent 5 g, ProteinContent 1 g, FatContent 5 g, SodiumContent 338 mg, SugarContent 3 g
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Calories 19 calories per serving
- Blend crushed tomatoes, jalapeno peppers with juice, cilantro leaves, salt, and garlic powder in a blender until smooth. Refrigerate 8 hours to overnight.
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