Restaurant-style salsa
Smooth, scoopable blender salsa like the kind that comes with chips at Mexican restaurants, made with canned tomatoes, jalapeño, onion, cilantro and lime.
- Prep
- 8 min
- Cook
- No cooking
- Serves
- 10
- Per serve
- 25 kcal
Ingredients
Method
Put the onion, jalapeño and garlic in a blender or food processor and pulse until finely chopped.
Add both cans of tomatoes with their juice, the cilantro, lime juice, salt, cumin and sugar.
Pulse in short bursts, about 8 to 12 times, until the salsa is mostly smooth with a few tiny flecks left. Don't run it continuously or it turns thin and foamy.
Taste and adjust: more salt for flavor, lime for brightness, a bit more jalapeño for heat or a pinch more sugar if the tomatoes are sharp.
Pour into a serving bowl. Serve with tortilla chips, if you like (check the label if you need them gluten-free).
Tips
- Pulse, don't puree. A few chunks and flecks is what makes it look and scoop like restaurant salsa.
- It tastes even better after an hour in the fridge as the flavors meld, and keeps for up to 5 days in a sealed jar.
- Check the labels: canned tomatoes and diced tomatoes with green chiles are almost always gluten-free, but verify if it matters to you. Tortilla chips are not included in the calories.
