Tell me the best part of going out for Mexican food isn’t that bottomless bowl of chips and salsa that never leaves the table! There is something about the hot, salty, fried-to-order-chips, dipped in that cool, spicy and sweet, fresh tomato salsa. Tomatoes have never bendy favorite vegetable/fruit, but i could honestly drink this salsa.
This is my most requested item anytime I am showing up at a party. I tell everyone, if my entire food career can be reduced to just one recipe, it would be my chips and salsa!
Restaurant Style Salsa
THE BEST RESTAURANT STYLE SALSA
Yield: 5
Equipment
- food processor
Materials
- 1 10 oz can tomatoes and green chilis
- 28 oz canned whole plum tomatoes in puree
- 1/2 cup fresh cilantro rough chopped
- 1/2 cup sweet white onion rough chopped
- 2 cloves garlic
- 1/2 tsp cumin
- 1/2 tsp sugar
- 3 tbsp red wine vinegar
- 1 tsp asian chili paste such as Sambal Oelek
Instructions
- Combine all ingredients the a bowl of a food processor, pulse to combine. Adjust seasoning to taste. Refrigerate for at least 1 hour to marry the flavors