Try this Restaurant-Style Salsa recipe, or contribute your own.
- Carbohydrate 0.506701666666667 g
- Cholesterol 0 mg
- Fat 0.00804333333333333 g
- Fiber 0.0359166652361552 g
- Protein 0.097225 g
- Saturated Fat 0.00149833333333333 g
- Serving Size 1 1 Serving (2g)
- Sodium 0.262333333333333 mg
- Sugar 0.470785001430512 g
- Trans Fat 0.00228833333333333 g
- Calories 2 calories
Step-by-step
- Add ingredients - whole tomatoes through salt - to a food processor. Add the juice of half a lime, plus the sugar if your canned tomatoes do not contain sugar (if sugar is listed as an ingredient on your canned tomatoes, omit the sugar.)
- Pulse ingredients until smooth then taste and add more lime juice and/or salt if necessary.
- Refrigerate overnight for best results then serve.
Home cooks frequently blend salsas until they turn into a frothy, aerated orange foam. Canned whole peeled tomatoes possess enough natural pectin to yield a bright red, glossy body when pulsed correctly in a food processor. Start by checking the ingredient label on the tomato can. If added sugars are present, skip the separate teaspoon of sugar called for in the recipe. If not, include the sugar to balance the raw acidity of the citrus and garlic.
Adapting for Dietary Needs and Scaling
This formulation is naturally vegan, gluten-free, and oil-free. Commercial emulsifiers and thickeners are absent here. Jalapeño heat resides primarily in the white ribs and seeds. Retain those membranes if a sharper heat profile is desired, or strip them entirely for a mild finish. Batch scaling requires minimal effort. Doubling the volume fits comfortably inside a standard 7-cup food processor without taxing the motor.
- Watery consistency? Drain half of the liquid from the tomatoes before pulsing.
- Garlic bite too sharp? Mince the cloves manually before adding them to the bowl.
- Storage limit? Keep the sealed container refrigerated for up to five days.
