Recipe: Restaurant-Style Salsa

by Cate on April 11, 2013

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When it comes to snacking, I go straight for the salty variety. Always have, always will. Chips and dip? Yes, please. Homemade hummus and pretzel rods. No question. Fresh salsa? Without a doubt.

And so it was a given that when I saw this recipe for a restaurant-style version of salsa, I would be making it.

I mean, come on.

With our outside temperature flirting with 70 degrees lately, it’s the perfect motivation for a little spring cleaning in our yard, hanging up some flower baskets, and just downright enjoying the sunshine. And this salsa with a handful of chips or chopped vegetables? Outside on the deck? With the kids and friends?

A thousand times yes.

Although it looks like there are a lot of ingredients, you can make quick work of it because you just throw the entire list into the food processor, whirr it around, pour into a bowl … and dig in. It definitely has the consistency of restaurant-style salsa, with a subtle tang coming from the lime juice and that unmistakable taste of cilantro. Yum, for sure.

Once our Jersey tomatoes are at their peak and farmer’s market season begins, this is one of my favorite homemade salsas to make with the fresh produce.

You can’t go wrong either way.

Hungry for more Mexican food?
This Mexican Roast Chicken is a cinch to make and super juicy.
These simple spicy chicken wraps are a great go to (and oh! those little baby faces!)
Chicken Flautas from Sunny Anderson that were a cinch to make and deeeeelish.

Restaurant Style Salsa with Baked Lime Tortilla Chips
Recipe courtesy of Lauren’s Latest

Yield: about 6 cups of salsa; 4 servings of chips
Ingredients:

for the salsa-
3-10 oz. cans diced tomatoes
1 large clove garlic, roughly chopped (I used two)
1/3 cup diced red onion
1 jalapeno, seeded and roughly chopped
1/2 bunch cilantro, washed {about 1 cup}
1 lime, juiced
1/2 teaspoon salt {or more to taste}
1/2 teaspoon pepper
1 1/2 teaspoons sugar
1/4 teaspoon cumin

for the chips-
4 burrito sized tortillas, sliced into wedges
1/2 tablespoon garlic infused olive oil
1/2 tablespoon salt
zest of 1 lime

Directions:

Preheat oven to 350 degrees. Place sliced tortillas into a large bowl. Drizzle oil over wedges and toss to coat evenly. In a small bowl, stir salt and lime zest together and sprinkle over tortillas. Toss again to coat evenly. Place onto baking sheets in one even layer and bake 5-7 minutes or until golden brown and crispy.

For the salsa–place all ingredients into a blender or food processor. Pulse a few times until desired texture is reached. Taste, adjust seasonings, and serve with chips.

Store salsa in airtight containers for up to 3 weeks in refrigerator.

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{ 1 comment… read it below or add one }

Joanne April 12, 2013 at 6:38 am

I can go either sweet or savory with my snacks but I do love a big bowl of salsa with chips! I’ll definitely be making this to lounge outside with this summer!
Joanne recently posted..Recipe: Red Lentil-Rice Cakes and Spicy Cauliflower with Saffron, Honey and Capers

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