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Restaurant-Style Salsa

  • Preparation Time15 mins
  • Serves12
  • DifficultyEasy
Two 10-ounce cans diced tomatoes and green chillies, such as Rotel
One 28-ounce can whole tomatoes with juice
1/2 cup fresh coriander leaves (or more to taste)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced

Combine the diced tomatoes, whole tomatoes, coriander, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I 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.)

Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate the salsa for at least an hour before serving.

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