Salsa
Print Recipe
This restaurant-style salsa will be a favorite at your next party. Canned tomatoes and jalapeños are the secret counterparts to this recipe—they are canned in season when they taste best, so you'll get delicious results every time.
Serve with corn tortilla chips or add flavor to a quesadilla.
The recipe makes a lot of salsa, but you'll be glad you made a ton...just remember that the onion begins to dominate the salsa after the first day, so freeze it in small Ziploc freezer bags if you don't plan on using it all at once.
Find This Salsa Recipe on Pinterest
5 whole jalapeños (canned or jarred)2 tablespoons jalapeño juice12 cups (four 28 oz. cans) pre-cut diced tomatoes with juice1 medium white onion, finely chopped3 whole green onions, finely chopped10 sprigs of cilantro, minced1 teaspoon salt
1 Using a hand-held blender, blend the jalapeños, jalapeño juice, and about ¼ of the tomatoes in a large bowl until they are liquified (a countertop blender can be used before pouring the contents into a large bowl).
2 Add the remaining tomatoes and the tomato juices to the jalapeño mixture. If desired, quickly and lightly blend the tomatoes to break them into smaller pieces.
3 Add the chopped white onion, green onions, cilantro, and salt. Stir well and chill for about 30 minutes before serving with a bowl of corn tortilla chips.
Notes: Be sure to use canned tomatoes. Tomatoes are picked and canned in season when they taste best. There is a special flavor from the preservation process that makes this salsa taste better. The onion flavor intensifies each day, so eat the salsa quickly. The leftover salsa can be frozen in small batches...Ziploc freezer are great disposible containers. Thaw in a bowl of warm water as needed and serve again.
Makes: Approximately 13 Cups
Recipe From: Beau Pitcher
Rating: 5/5
Category: Starters
Date Added: December 31, 2011
10014
