Restaurant Salsa
Using crushed tomatoes is the key here. This salsa can live up to the same taste you had the day you made it. I found using canned whole tomatoes became acidic and separated, leaving lots of water the next day. After years of making this I found crushed tomatoes alleviated this problem.
Using crushed tomatoes is the key here. This salsa can live up to the same taste you had the day you made it. I found using canned whole tomatoes became acidic and separated, leaving lots of water the next day. After years of making this I found crushed tomatoes alleviated this problem.
- 1/2 teaspoon cumin
- 1 15oz can crushed tomatoes
- 1 10oz can rotel or diced tomatoes and green chilies
- 1/4 cup white onion chopped
- 1 medium jalapeno pepper (seed/devein if too spicy)
- 3/4 teaspoon goya all purpose seasoning or garlic salt
- 1/4 teaspoon granulated sugar
- 1 small clove garlic, pressed/crushed (optional)
- 1/4 cup fresh cilantro (optional)
- splash/lime (optional)
- Carbohydrate 0.249152226243657 g
- Cholesterol 0 mg
- Fat 0.0261146875005495 g
- Fiber 0.0593906241088891 g
- Protein 0.0379753125022507 g
- Saturated Fat 0.00210984375001479 g
- Serving Size 1 1 Serving (2g)
- Sodium 0.185250000048608 mg
- Sugar 0.189761602134768 g
- Trans Fat 0.00608550000020183 g
- Calories 1 calories
Step-by-step
- Put all ingredients into a blender; pulse about 5 times.
- Refrigerate for 1 hour, serve with thin, restaurant style corn chips.
- Stores for about 4 days.
Crushed tomatoes perform the heaviest structural lift in this recipe. Whole canned tomatoes often release excess water as they sit, separating the solids and ruining the texture by day two. Canned crushed tomatoes maintain a uniform consistency without requiring extra draining or reduction. Blending canned tomatoes with diced green chiles replicates the smooth, emulsified texture typical of Mexican table salsas found in restaurants.
Dietary adjustments require minimal effort here. The base components are naturally vegan, gluten-free, and nut-free. Sodium levels depend heavily on the all-purpose seasoning or garlic salt used. Reducing the seasoning by half or substituting a low-sodium garlic powder allows control over salt content without altering flavor balance. Fresh garlic cloves and fresh cilantro provide pungent notes that dried alternatives lack, though garlic powder serves as a reliable 1:8 substitute if fresh bulbs are unavailable.
Pulse the blender roughly five times to retain a slight texture rather than a pureed liquid. Chill the mixture for 60 minutes before serving to allow the cumin and aromatics to meld. Storage demands refrigeration in an airtight container for up to four days.
