This recipe is adapted from the Pioneer Woman’s restaurant style salsa recipe. I updated it based on things I typically have in my pantry and removed the sugar to make it Whole30 compliant.
One of the best tips I’ve ever received about making salsas and other sauces is to taste-test it with a chip or whatever you’ll serve it with. This is especially true for things you’re serving with salty chips vs. fresh veggies. You may not add much salt for things with chips, but you may want to add an extra sprinkle for salsa going with some sliced bell peppers. Let your taste buds be your guide.
Restaurant Salsa
yields 2 quarts
Ingredients:
1 jalepeno, chopped up without the seeds
1/4 cup yellow or white onion, chopped
1 clove garlic, minced
1 cup fresh cilantro, chopped with stems
1/2 lime, juiced
1 14oz. can Rotel (tomatoes and chile)
2 14oz. cans of fire-roasted diced tomatoes
1/4 tsp salt
1/4 tsp cumin
Chop, mince, juice, and do whatever you need to, to the fresh ingredients. Throw everything in a food processor. Pulse about 15 times. Taste it. Adjust seasonings. Try not to eat all of it in one sitting.