In addition to being a brownie snob, I'm also kind of a salsa snob.
I rarely eat salsa out of a jar, and when I do it's only IN recipes, and only certain brands.
To be honest, I didn't even really eat salsa until I was older because I had only had the likes of Pace and Tostitos. I'm sorry to knock those brands but... ugh! Not good.
Then in high school my mom started making her own salsa and oh my - I can remember Lauren Vittles and I coming back to my house after a night out and devouring a huge bowl of it.
Like... 3 to 4 times a week.
For a month straight.
Yeah. It was that addicting.
Although come to think of it, we actually had to take a breather from it for a while because we ate so much of it we could barely stand the sight of it.
That is... until a few weeks later, when we were back off the wagon again. Ha!
Anyway, I know I already shared with you a recipe for fresh pico de gallo & salsa verde. But I realized on my blogoversary last week that I never shared a basic restaurant-style recipe!
I have been on a kick of using fire-roasted tomatoes in recipes though, so I decided to change things up a bit and use those in place of whole canned tomatoes. I also used a touch of chipotle to add to the smoky flavor.
Considering all the ingredients just get thrown into the food processor, there is no excuse not to make your own delicious, fresh salsa at home.
The beauty of a salsa like this is that you can change anything to your taste.
Don't like your salsa to be spicy? Use less jalapeno. (The recipe below makes what I would consider a medium salsa, in regard to the level of heat).
Can't fathom the thought of using tomatoes out of a can? Use fresh ones (and if you're really feeling frisky, you can oven-roast them yourself first.)
Love chipotle? Double the amount below, or to taste.
You get the idea. You're a smart cookie.
Now make it happen :)
Smoky Restaurant Style Salsa
- 1 can (14.5 Ounce) fire-roasted diced tomatoes
- 1 can (10 Ounce) Rotel (diced tomatoes And green chilies)
- 1/4 red onion, chopped
- 1 clove garlic, chopped
- 1/2 jalapeno, chopped
- 1/8 t. Sugar
- 1/8 t. Salt
- 1/8 t. chipotle chili powder
- 1/4 C. cilantro (more to taste)
- 2 t. lime juice
Combine roasted tomatoes, Rotel, red onion, jalapeno, garlic, sugar, salt, chipotle, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like. Test seasonings with a tortilla chip and adjust as needed. Let sit in refrigerator at least 30 minutes before serving. Serves 6.
Recipe Adapted from Pioneer Woman