Restaurant Style Salsa Recipe

Name: Restaurant Style Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (28 Ounce) Whole Tomatoes With Juice; 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies); 1/4 cups Chopped Onion; 1 clove Garlic, Minced; 1 whole Jalapeno, Quartered And Sliced Thin; 1/4 teaspoons Sugar; 1/4 teaspoons Salt; 1/4 teaspoons Ground Cumin; 1/2 cups Cilantro (more To Taste!); 1/2 whole Lime Juice

Servings: persons

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoons Sugar
1/4 teaspoons Salt
1/4 teaspoons Ground Cumin
1/2 cups Cilantro (more To Taste!)
1/2 whole Lime Juice

1
Note: this is a very large batch.
2
Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
3
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor.
4
Pulse until you get the salsa to the consistency youd likeI do about 10 to 15 pulses.
5
Test seasonings with a tortilla chip and adjust as needed.
6
Refrigerate salsa for at least an hour.
7
Serve with tortilla chips or cheese nachos.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 can (28 Ounce) Whole Tomatoes With Juice, 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies), 1/4 cups Chopped Onion, 1 clove Garlic, Minced, and more.

Yes, Restaurant Style Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Restaurant Style Salsa

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