Yes, this is the third salsa recipe I've posted in the last three months but I just can't help myself. I keep coming across new versions and as soon as I saw this one by the Brown Eyed Baker I just had to try it asap.
Fittingly titled Restaurant Style Salsa, it definitely lives up to its name. (Have you ever noticed that mexican restaurants always have the best salsa?) And while I do have somewhat of a love affair with the Roasted Tomato Salsa I shared with you in May, this one ranks right up there with it with a little added bonus during this sweltering summer heat: no oven required!
P.S. I promise I have some delicious posts lined up this week! Stay tuned!
Restaurant Style Salsa
Makes about 3 cups
14-ounce can diced or whole tomatoes (peeled) with juice
10-ounce can Rotel (diced tomatoes with green chilies)
1/4 cup chopped sweet onion
1 clove garlic, chopped
1/2 jalapeno, quartered and sliced thin (use the whole thing if you like it spicy!)
1/4 cup cilantro
Juice from a fresh lime
1/4 teaspoon salt
1/4 teaspoon granulated sugar
1/4 teaspoon ground cumin
Add all ingredients to a food processor. Pulse until you get desired consistency (was about 10 pulses for me). Refrigerate for at least one hour, and then serve with your favorite tortilla chips.
Adapted from Brown Eyed Baker.