It’s time to enjoy a great snack with some warm tortilla chips and Restaurant Style Salsa!
While I absolutely love my Homemade Chunky Salsa, my husband loves the smooth restaurant style salsa. So, in hopes of making his day, I decided to adapt my chunky salsa into a restaurant style salsa. The result? The salsa lasted maybe 3 days and he had eaten the entire jar!
He has been raving on about it for days, so I’m planning to can several jars of this to keep on hand for him as a snack item plus for meals that include salsa! It’s such an easy salsa to make, and I really enjoy making homemade salsa. Homemade Salsa just taste so much better to me than what you find at the store!
This is one of my go-to items for snacking. It’s so delicious. I have even found that I can use a bean based tortilla chips, which is a lot lower on calories for dipping. That means I can enjoy it as a good snack after the kids go to bed too. That seems to be the time I always want to have a snack. Maybe it’s because no one is stealing my food?
It’s certainly a regular item on our menu each week. I love it cold too. Do you have a preference when it comes to salsa?
All I did on this was use my food processor and change out the tomatoes that I used from the chunky salsa and pureed it into a nice smooth salsa!
Now are you ready for this with some tasty chips or maybe even warm tortillas? My husband could live on salsa and tortillas, so he would totally warm up some tortillas to go with this.
Enjoy this Restaurant Style Salsa and eat up!
Be sure to also try this Chunky Salsa too.
Pin it for later –
Restaurant Style Salsa
Ingredients
- 1 28 oz Can of Peeled Whole Tomatoes with Juice
- 1 4 oz Can of Green Chilies Chopped
- 1/4 Cup White Onion Chopped
- 1 Clove of Garlic Crushed
- 1/4 Tsp Sugar
- 1/4 Tsp Salt
- 1/4 Tsp Cumin
- 1/2 Cup Cilantro Chopped
- 1 Lime
- Optional: Red or Green Jalapeno Peppers
Instructions
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In a food processor combine the tomatoes, chilies, onion, garlic, sugar, salt, cumin, and cilantro.
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Then, cut the lime in half and squeeze the juice out over the ingredients.
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At this point also add in your pepper as well if you are using pepper.
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Pulse this in your food process until well pureed.
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This typically makes 4-6 cups of salsa for us and fills a large wide mouth canning jar.
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I would really be interested to know how you can your “Restaurant Salsa”. If we can get the right amount of “heat”, this recipe will truly be our favorite!
We eat ours so fast that I can usually make a big batch then keep it in jars in the fridge for a while before it goes bad. Here is a good article though on canning it especially for longer use… http://www.wikihow.com/Can-Salsa