There are a lot of foods one would assume to be clean and simple, even if they were jarred. Salsa, particularly the kind you find in the deli section of the grocery store, is one of those foods.
Negative, Ghost Writer. (P.S. Anyone see Top Gun Maverick yet. I have to admit – it’s so good!! Anyway…)
All of the jarred salsas at my grocery store, including those in the produce section had at least citric acid in them, if not sugar and a bunch of other preservatives. Boo. Snacking should not be this difficult! Turns out, it’s not.
Here’s my recipe for homemade restaurant style salsa. It has a little heft to it without being too chunky. Perfect for chips and margs, but also great to top taco or fajita night. It’s also a great way to use all the extra tomatoes from your garden and the rest of the cilantro you had to buy when you only needed 2 tablespoons.
Credit for this recipe goes to my Aunt Karen. She introduced me to this salsa back when I was in middle school, which to this day remains the only thing I like to eat with cilantro. I still can’t stomach that herb elsewhere, but here its necessary.
* The recipe calls for one jalapeno which makes a very mild, almost sweet salsa. Add another jalapeno, other peppers and/or some Tabasco if you would prefer a spicier kick.
Restaurant Style Salsa
- 4 each roma tomatoes, quartered seeds removed
- 1 jalapeno seeds and membrane removed
- 1 medium onion, quartered
- 3 cloves garlic, minced
- 1/2 cup cilantro
- 2 tsp salt
- 1 tsp pepper
- Combine in food processor until it reaches your desired consistency. Salt to taste.
- Save in a sealed container in the fridge for up to two weeks.
- Feel free to use any kind of tomatoes. Just be sure to remove as many seeds as possible. Otherwise your salsa may be watery.