Restaurant-Style Salsa

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Serve with hot tortilla chips and watch everyone smile.

Yield : Serves 12 people
Preparation time :10 minutes
Total time : 10 minutes.

A perfect, wonderfully simple salsa, just like the one served in the restaurant.

Ingredients

  • 1 can (28 ounce) whole tomatoes with juice
  • 2 cans (10 ounce) Rotel (diced tomatoes and green chilies)
  • 1/4 c. chopped onion
  • 1 clove garlic, minced
  • 1 whole jalapeño, quartered and sliced thin
  • 1/4 tsp. sugar
  • 1/4 tsp. salt
  • 1/4 tsp. ground cumin
  • 1/2 c. cilantro (more to taste!)
  • 1/2 whole lime juice

Directions

1 – In a blender or food processor, add whole tomatoes, curd, onion, jalapeño, garlic, sugar, salt, cumin, lime juice and cilantro; process 10 to 15 times until desired consistency is reached. Taste with tortilla chips and adjust if necessary.
2 – Chill salsa in refrigerator for at least 1 hour. Serve with tortilla chips or cheese nachos.

Now, here’s the deal.

When it comes to salsa, I’m totally high on the hog.

I’m not talking about pico de gallo. But that’s not what I’m making today.

What I’m going to do today is salsa. It’s the kind of chips you get in a restaurant. It’s the kind you sell in a jar. The kind you eat during soccer games. It has replaced ketchup as the most popular condiment in America.

You’d think salsa would be pretty easy to make because it’s everywhere. But that’s not the case. It’s tricky, it’s tricky. It’s naughty. There are so many bad salsas out there that I’ve almost completely given up on salsa sold in jars. Speaking of good salsa, here’s my list of requirements.

No chunky stuff. For fresh Pico de Gallo tomatoes, it’s okay to have big chunks. But for regular salsa, which is usually made from canned tomatoes, I like it pureed and thin.

Don’t use vinegar. At all. I don’t really like jarred salsa because there’s no place for vinegar in salsa. Most of them have vinegar as a preservative.

Cilantro is a must, Holmes! You have to have a lot of cilantro.

I didn’t know I had such a principle ……

I can see it when I eat salsa.

My point is that if you have a good blender or food processor, it’s easy to make salsa at home. You can store it in the fridge and keep it delicious forever (although in my experience it never lasts very long) and it’s worth every second of your time.

Ingredients: whole canned tomatoes, Rotel (tomatoes and peppers), onions, jalapenos, salt, sugar, garlic and cilantro.

Dice the onion into small pieces. You won’t need much.

Throw the can of tomatoes with their juice into the bowl of a food processor.

Next, throw in two cans of Rotel.

It was an accident that I used the mild can and the original can, but oddly enough, the balance of spices was just right.

Just add 1/4 cup of chopped onion. This doesn’t seem like much, as my Pico de Gallo recipe explains how important it is to treat the onions equally with the tomatoes. However, onions should be used sparingly in this salsa.

Next, mince a clove of garlic and add it to the bowl.

Again, go sparingly.

Harapino (Jalapeño). Cut in half lengthwise.

Next, cut in half lengthwise.

Cut into thin slices, leaving the seeds and membrane as they are hard. It’s good to eat.

Let’s throw them in with the others.

Next, add 1/4 teaspoon of sugar…

Then 1/4 teaspoon of salt.

Next is the lime juice – half a large lime or a whole small lime.

Next, add 1/2 to 1 cup of cilantro.

I’m a cilantro freak, but if you’re not, feel free to lighten it up a bit.

It does enhance the flavor though.

Pulses about 7-8 times.

If you like the viscosity, you can stop here. But I’d like to take it a step further. As I mentioned in the diary above, I don’t like chunks in my salsa.

BTW, I forgot to add the cumin!

1/4 teaspoon is sufficient. This amount will add a little bit of cumin flavor to the salsa. If you add more than this amount, it starts to get a little stronger. The cumin flavor becomes more intense.

Pulse again until it reaches the desired consistency. I like that it is very homogeneous and there is absolutely no difference between the ingredients. Everything should be homogeneous. The taste is mild and spicy. …… No unpleasant vinegar taste.

Vinegar in hot sauce is bad. Very, very bad.

Now, to get an accurate sense of seasoning, always taste with tortilla chips. At this point, you hardly need to add anything except a little cilantro. There’s also plenty of salt on the chips, so there’s nothing to add.

Now, the ideal thing to do is cover the salsa and refrigerate it for about two hours. That way, everything will harmonize, blend and become perfect.

And…

Finally, it’s time to serve!

Sorry about that… Chips and salsa. Is there anything better in the world?

Note: Please observe my psychedelic bird plate.

Best regards.

It’s hyacinths. All psychedelic bird dishes are due to Hyacinth.

China check. Tracy Porter (Tracy Porter).

But what about this salsa? This salsa is my fault. I take full responsibility.

As punishment, I will polish it for you.

But first, I’ll make the nachos.

But instead of the usual Monterey Jack (whose beauty should not be underestimated) or Cheddar and Jack mix, I want the premium stuff. Here’s what I found in my dear little town grocery store. Parmigiano Reggiano… And here it is.

Grate. And here it is one of the most important principles of making cheese nachos.

Always grate your own cheese.

This is important because it’s the only way to get the best flavor out of your nachos.

Sprinkle the cheese on top of the first layer of chips. Don’t spread it too thick so that a portion of each chip is exposed.

I put too much thought into the tortilla chips.

One more chip… Another layer of cheese… Then put it in a 350 degree oven (make sure it’s a baking sheet) for 5 minutes.

When the cheese is hot, melted, bubbling and craving, pull the pan out of the oven.

Yummy. Oh, yum.

Good again. Cheese nachos. Good homemade salsa. Tastes good enough to make a desperate ranch wife cry.

Please enjoy.

SOURCE OF THE PICTURE : thepioneerwoman