Foodie Friday with Dr. Laura Klein: Restaurant Style Salsa

Have you ever went to a Mexican restaurant and wondered why their salsa doesn’t look like the stuff you buy at the store? The authenticity comes from a particular fine mincing and balancing of liquids. When I want the real stuff at home, I use this awesome recipe from Cooking Classy, increasing the cilantro just a little bit for some brightness and freshness.

Restaurant Style Salsa

6 ripe Roma tomatoes (about 1 1/4 lbs.), halved
1 (14.5 oz.) can petite diced tomatoes with green chilies, undrained
2 green onions
1/3 cup chopped red onion
1 jalapeno pepper, sliced into 5 pieces, stem removed*
1/3 cup fresh cilantro (about a handful)
1 large clove garlic, sliced
2 Tbsp. fresh lime juice (from 1 large lime)
1/2 tsp. chili powder
1/4 tsp. ground cumin
1/2 tsp. granulated sugar
Salt and pepper to taste
Optional: for a thinner salsa you can add in a bit of tomato juice

Combine all ingredients in a food processor and chop until all ingredients are finely chopped. Alternately, if you don’t have a food processor finely chop veggies then pour into a mixing bowl, add canned tomatoes, lime juice, chili powder, cumin and season with salt and pepper to taste and stir. Serve with tortilla chips. Store in refrigerator up to 1 week.

*Remove seeds for less heat or omit pepper if you don’t like spicy foods

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