Man, I loved that place!
- Carbohydrate 26.35447 g
- Cholesterol 0 mg
- Fat 0.718246666666667 g
- Fiber 4.67109993203481 g
- Protein 4.33973666666667 g
- Saturated Fat 0.1145 g
- Serving Size 1 1 Serving (268g)
- Sodium 535.258333333333 mg
- Sugar 21.6833700679652 g
- Trans Fat 0.192485333333333 g
- Calories 112 calories
Step-by-step
- Place tomatoes, onions, tomato paste, water, garlic powder, cilantro, cumin, salt and sugar in a blender or food processor.
- Puree until smooth.
- Add remaining measure of tomatoes and mix till blended. (Fresh, diced tomatoes may be substituded for diced canned tomatoes.)
- Add optional jalepeno peppers to taste.
Swapping all the canned tomatoes for fresh plum tomatoes ruins this specific replication. Canned tomatoes supply the necessary acidity and uniform liquid base that fresh fruit alone cannot match. Without that canned foundation, the water content separates within twenty minutes.
Blending everything at once creates an unappealing pink foam instead of a chunky dip. The proper technique requires pulsing half the canned tomatoes with the spices, paste, and water until completely smooth. Folding the remaining diced tomatoes in by hand afterward preserves actual chunks. Jalapeño heat varies wildly between pods, so taste the diced peppers before adding them to the bowl. Removing the seeds drops the heat level by roughly seventy percent.
Scaling this recipe up for a crowd introduces a distinct textural hazard. Blending double batches in a standard food processor overworks the mixture into baby food consistency. Process the base in multiple batches if exceeding a two-quart container limit. Store the finished salsa in an airtight glass container for up to four days. Plastic containers absorb the cumin and garlic oils permanently.
