In full disclosure this is a semi-homemade salsa because this recipe uses canned tomatoes. Someday if I run across amazing tomatoes from a farmer’s market, or if I grow my own then I’ll make a 100% homemade version. That said, this salsa tastes so fresh because tomatoes are canned at the peak of ripeness and all the other ingredients are fresh. I made a double batch of the recipe below and now have several jars in the freezer. (A double batch made 3 quarts plus 2 cups). Doubling the recipe was perfect for a BBQ party for 60 people.
Salsa – Restaurant Style (Made at Home)
1 (28 oz) can of whole tomatoes, drained (I used organic and no salt added)
2 (14.5 oz) cans of no-salt diced tomatoes, drained (I used organic and no salt added)
1 whole jalapeno
1/2 Serrano pepper (skip if you want mild, use 1/2 if you want medium, use whole if you want hot)
1 large onion, diced
2 cloves of garlic, minced or pressed
1/2 teaspoon of cumin
1 1/2 teaspoons of salt
1/2 lime, juiced
2 Oven-Roasted Green Chilies, steamed, skinned, and seeded (or a 7 oz. can of fire-roasted chilies)
1 cup of fresh cilantro (I just grab a big handful)
1) Drain the whole tomatoes and diced tomatoes and add them to a large mixing bowl. (The first time I made this recipe I didn’t drain the tomatoes and the salsa was a bit watery).
2) Slice the jalapeno in four quarters and slice the quarters into small slices. Dice the optional Serrano pepper in the same manner. Note to self: do not rub your eyes after slicing peppers.
3) Add diced onion, garlic, cumin, and salt to the tomatoes.
3) After broiling Anaheim chilies for 7 minutes each side and sealing them in a plastic bag, peel the skins, slice them in half and scrape out the seeds. For detailed step by step instructions check out “Oven Roasted Green Chilies.”
4) Add diced green chilies to the salsa mixture.
5) Add a large handful of cilantro, about a cup or so, to the bowl. I started blending and realized that I almost forgot the cilantro. Gasp!
6) Now we are ready to break out the immersion blender. Pulse for a couple of minutes until you reach your desired consistency.
7) When it comes to salsa for chips we like our salsa on the smooth side rather than chunky.
Salsa - Restaurant Style (Made at Home)
Ingredients
- 1 (28 oz) can of whole tomatoes, drained (I used organic and no salt added)
- 2 (14.5 oz) cans of no-salt diced tomatoes, drained (I used organic and no salt added)
- 1 whole jalapeno
- 1/2 Serrano pepper (skip if you want mild, use 1/2 if you want medium, use whole if you want hot)
- 1 large onion, diced
- 2 cloves of garlic, minced or pressed
- 1/2 teaspoon of cumin
- 1 1/2 teaspoons of salt
- 1/2 lime, juiced
- 2 Oven-Roasted Green Chilies, steamed, skinned, and seeded (or a 7 oz. can of fire-roasted chilies)
- 1 cup of fresh cilantro (I just grab a big handful)
Directions
- Step 1 1) Drain the whole tomatoes and diced tomatoes and add them to a large mixing bowl. (The first time I made this recipe I didn’t drain the tomatoes and the salsa was a bit watery).
- Step 2 2) Slice the jalapeno in four quarters and slice the quarters into small slices. Dice the optional Serrano pepper in the same manner. Note to self: do not rub your eyes after slicing peppers.
- Step 3 3) Add diced onion, garlic, cumin, and salt to the tomatoes.
- Step 4 4) After broiling Anaheim chilies for 7 minutes each side and sealing them in a plastic bag, peel the skins, slice them in half and scrape out the seeds. For detailed step by step instructions check out my post called “Oven-Roasted Green Chilies.”
- Step 5 5) Add diced green chilies to the salsa mixture.
- Step 6 6) Add a large handful of cilantro, about a cup or so, to the bowl.
- Step 7 7) Using the immersion blender pulse for a couple of minutes until you reach your desired consistency.
Oh boy does that ever look good and I bet it tastes even better. Going to share this one.
A little too hot for me to handle. Many years ago, my aunt was the chef at a canning factory in San Jose. She made a lot of hot stuff. She gave me her chili rellenos recipe and told me to cut the hot peppers with the cutting board in or over the sink with the water running. I found that method to be helpful handling the "tear gas" when cutting onions.