Homemade "Restaurant Style" Salsa

homemade restaurant salsa
I have always searched high and low for the best brands of salsa in the grocery store.

I look for the right color  - sorry maroon or light pink colored salsas don't work for me...

I look for the right texture - not too runny or chunky please!

I look for the right price - $4 is well too much for salsa...

And, I look for the right ingredients - yes. Ingredients do count. Seriously, I do not care what brand it is, if it does not have 100% identifiable and necessary ingredients, I do not touch it. 

Well, I found a brand that I do love, but that is the go-to when I do not feel like making salsa because the fact of the matter is 

Freshly Prepared Salsa is the Best!

Ever been to Don Pablo's, Applebee's or Chi Chi's on the way home traveling as a vegan or gluten free person? Torture, I know. It is tough! But when you are hungry you are hungry so you become desperate and willing pay like $10 for a platter of just chips and salsa? 

Well, in between the server presenting you with a menu - you saying you already know what you need in haste - and the server in exchange giving you an odd look because you only order an appetizer of chips and salsa - have you ever wondered how to nail that salsa? 

Look no further, here is the secret to an awesome salsa that can go in your burritos, on your sopes, on your enchiladas, or even on your ----- well ----- organic corn tortilla chips. 

Ingredients: 

1- 28 oz. can Muir Glen organic whole tomatoes 
1- 14.5 oz. can Muir Glen organic diced tomatoes (fire roasted is nice)
3-4 vine ripened tomatoes, chopped (for added freshness)
1/2 medium onion, chopped
3/4 fresh jalapeño, chopped
3/4 cup fresh cilantro
1 to 2 tbsp lemon or lime juice <--- start with one tbsp if you are not a fan of lemons and limes.
1 tsp garlic powder
1/4 tsp Mrs. Dash original table blend
1/4 tsp ground cumin
sea salt, to taste (start with 1/4 tsp)

Directions:

Place all ingredients in your food processor or standard blender. 

Pulse ingredients in short two to three second intervals (start and stop method) until the salsa reaches the desired texture. 

Note: Trust me on the pulsing in intervals. I have just set my blender loose on salsa before or on "sauce" mode and oh my wow, I get tomato soup out in the end....pulse in intervals!

This is so delicious warm, or cold - really!

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