Homemade salsa (restaurant style) – spend money

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Homemade salsa (restaurant style) – spend money

This kusasa recipe uses a can of tomatoes, onions, jalapeno, lime juice and cita seasoning to make a restaurant-style salsa sauce that everyone will love!

smell: Vibrant tomato flavor and calories make it a salsa recipe.
Skill Level: This recipe has only two steps: mix and cool!
Recommended tools: Food processors, immersion mixers or personal mixers help achieve the desired consistency.
Suggestions: Serve with tortillas, cookies or vegetables, or as filling for taco salads, or with tortillas in a pot.

Add ingredients to food processors to make homemade salsa

Tips for homemade salsa

Canned tomatoes: Mixing the whole tomatoes will make them a little chunky, but you can use diced tomatoes, especially if you don’t have a food processor. Choose the best quality for best results.
Fresh ingredients: Don’t like cilantro? Throw it out or parsley. Onions add crunch and mild sweetness. It can also be fried with smoke. Use red or white onions for the best flavor.
Seasoning: Cumin is a must-have for salsa recipes, and garlic powder can be used instead of fresh garlic. Make it easier and add a dash or two Adobo seasoning.
Variations: Make the signature salsa sauce by adding corn kernels, black beans, chili, tomato or green chili.

Hot or not?

Like it to be gentler? Omit jalapeño, or add more tomatoes. Cucumber, avocado or sour cream can also work. Feel the heat with extra chopped jalapeno (or juice from a jar or jar), Tabasco or a little chili powder, chili or red pepper flakes.

How to make homemade salsa

Add all ingredients to the food processor (Full recipe below).
The pulses achieve the desired consistency.
Refrigerate 1 hour before serving.

This salsa tastes best when it’s cold, and the flavors have time to blend, so ahead of time!
Removing seeds and white film from jalapeno will remove some heat, but if you prefer the extra spicy flavor, you can leave it in there.
For thinner salsa until the desired smoothness is reached.
For thicker salsa, remove ½ cup of juice from the tomatoes.

Stay fresh!

Place homemade salsa in a container with lid or mason jar with tight lid for up to 3 days.

Fresh salsa can be frozen in zippered bags for up to 3 months. Once thawed, it will be watery or pasty, but you can drain it, add tomato sauce or diced tomatoes, fresh onions and seasonings to restore the flavor.

More Mexican cuisine

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Homemade salsa (restaurant style)

Homemade Salsa is a quick-flavor dip made with canned tomatoes, fresh herbs and chili lime.

Preparation time 5 minute

Cooking time 0 minute

Relaxation time 1 Hour

Total time 1 Hour 5 minute

Add whole tomatoes, coriander, onion, jalapeno, lime, garlic, cumin and salt to the food processor (remove ½ cup of juice from the tomatoes if needed). Pulse 4-6 times to obtain the desired consistency.
Refrigerate 1 hour before serving.

For thicker salsa, remove 1/2 cup of juice from the canned tomatoes before combining the ingredients. Cut tomatoes can also work in this recipe.
The remaining homemade salsa should be refrigerated and will last in the refrigerator for about 2-3 days. You can also freeze leftovers.

The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.

course Appetizer, dipping sauce

gourmet food Mexico

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