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Recipes
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Restaurant Style Salsa

11 INGREDIENTS • 7 STEPS • 2HRS

Restaurant Style Salsa

Recipe
4.8
6 ratings
This recipe is a must for your Mexican food parties. It is one of the healthiest Mexican recipes out there. It goes great with foods other than Mexican as well. Try it on your eggs for breakfast, or chicken, beef or pork. Or just serve it with tortilla chips and enjoy!
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Rockin' Robin
I love to show people how to bring out the best flavor in their cooking.
http://www.cooking-mexican-recipes.com/
This recipe is a must for your Mexican food parties. It is one of the healthiest Mexican recipes out there. It goes great with foods other than Mexican as well. Try it on your eggs for breakfast, or chicken, beef or pork. Or just serve it with tortilla chips and enjoy!
2HRS
Total Time
$0.55
Cost Per Serving
Ingredients
Servings
8
us / metric
Canned Fire Roasted Diced Tomatoes
3 cups
Canned Fire Roasted Diced Tomatoes
Canned Green Chiles
1/2 cup
Canned Green Chiles
Yellow Onion
4 Tbsp
Yellow Onions, diced
Jalapeño Pepper
2
Jalapeño Peppers, deseeded, diced
Garlic
1 bulb
Garlic
Olive Oil
as needed
Olive Oil
Ground Cumin
1 pinch
Ground Cumin
Salt
as needed
Salt
Cayenne Pepper
to taste
Cayenne Pepper
Granulated Sugar
as needed
Granulated Sugar
Fresh Cilantro
1/3 cup
Fresh Cilantro, de-stemmed, chopped
Nutrition Per Serving
VIEW ALL
Calories
40
Fat
0.1 g
Protein
1.5 g
Carbs
9.2 g
Love This Recipe?
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Restaurant Style Salsa
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Rockin' Robin
I love to show people how to bring out the best flavor in their cooking.
http://www.cooking-mexican-recipes.com/
Cooking InstructionsHide images
step 1
Preheat oven to 375 degrees F (190 degrees C).
step 2
Slice the top of the Garlic (1 bulb) to expose the cloves. Place bulb cut side up on a piece of foil. Drizzle with Olive Oil (as needed) and seal the foil. Place in the center of the oven, and roast for 45-60 minutes.
step 2 Slice the top of the Garlic (1 bulb) to expose the cloves. Place bulb cut side up on a piece of foil. Drizzle with Olive Oil (as needed) and seal the foil. Place in the center of the oven, and roast for 45-60 minutes.
step 3
Destem and chop the Fresh Cilantro (1/3 cup). Dice the Yellow Onions (4 Tbsp). Deseed and dice the Jalapeño Peppers (2).
step 3 Destem and chop the Fresh Cilantro (1/3 cup). Dice the Yellow Onions (4 Tbsp). Deseed and dice the Jalapeño Peppers (2).
step 4
Once bulb is golden brown and cloves are butter-soft, remove from oven, and let cool. Once cool, use a knife to pop each clove of garlic out and into a food processor. Squeeze bulb with hands if necessary.
step 4 Once bulb is golden brown and cloves are butter-soft, remove from oven, and let cool. Once cool, use a knife to pop each clove of garlic out and into a food processor. Squeeze bulb with hands if necessary.
step 5
Add the Canned Fire Roasted Diced Tomatoes (3 cups), Canned Green Chiles (1/2 cup), jalapeño pepper, Cayenne Pepper (to taste), Ground Cumin (1 pinch), Salt (as needed), and Granulated Sugar (as needed). Pulse a few times to mix, then process to desired consistency.
step 5 Add the Canned Fire Roasted Diced Tomatoes (3 cups), Canned Green Chiles (1/2 cup), jalapeño pepper, Cayenne Pepper (to taste), Ground Cumin (1 pinch), Salt (as needed), and Granulated Sugar (as needed). Pulse a few times to mix, then process to desired consistency.
step 6
Pour salsa into a bowl, and stir in the sweet yellow onion and cilantro. Cover, and place in refrigerator for an hour to allow the flavors to mingle.
step 6 Pour salsa into a bowl, and stir in the sweet yellow onion and cilantro. Cover, and place in refrigerator for an hour to allow the flavors to mingle.
step 7
Serve with chips or top your favorite foods with it. Enjoy!
step 7 Serve with chips or top your favorite foods with it. Enjoy!
Tags
Appetizers
Dairy-Free
Gluten-Free
Lunch
Snack
Cinco de Mayo
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Game Day
Sauces & Dressings
Side Dish
Mexican
Vegetables
Spreads & Dips
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