Restaurant Style Salsa

Restaurant Style Salsa mark1 Restaurant Style Salsa

We’ve been having a college Bible study at our house for the last several weeks.  (Actually, it’s a book study of The Christ-Centered Life by C.J. Mahaney, which I highly recommend.)  Anyway, I try to have some sort of food every week.  Usually a snack-y item and a dessert.  I’ve been having lots of fun coming up with appetizers and desserts to make.

This was the final week, so I decided to make a more hearty meal of it.  I made salsa and a delicious enchilada casserole, which I think I ate half of! The enchilada recipe was a new one, but I’ve been making this salsa for a while now, I just hadn’t gotten around to taking a picture for you all til now.

Restaurant Style Salsa 3 mark1 Restaurant Style Salsa

I first saw it floating around Pinterest and was curious.  I was looking for a great – restaurant style – salsa and hadn’t been able to find one.  I didn’t like most of the homemade salsa recipes I’d tried, but this one is perfect.

It makes me feel like I’m sitting down at a local Mexican restaurant when I eat this yummy salsa. (I might have to try heating it up next time though; I do like my salsa warm.)
This salsa is super quick and easy.  Perfect for a quick appetizer when you’re in a pinch.  …which is pretty much any time I have to make an appetizer for anything!

I can always count on it getting rave reviews. Most importantly, of course, the hubby loves it.

Restaurant Style Salsa 2 mark1 Restaurant Style Salsa


Restaurant Style Salsa

Adapted from: The Pioneer Woman
Servings: 6
14 ounces diced tomatoes, drained & juice reserved
10 ounces mild Rotel tomatoes, drained & juice reserved
2 Tablespoons onion, chopped
1/2 teaspoon minced garlic
1/8 teaspoon sugar
1/8 teaspoon kosher salt
1/8 teaspoon ground cumin
1/4 cup fresh cilantro, rinsed and patted dry
3/4 teaspoon lime juice

Directions 
1. In blender, pour in diced tomatoes, onion, garlic, sugar, salt, cumin, cilantro, and lime juice.  Blend until smooth.
2. Add Rotel tomatoes and pulse several times, or until the consistency is as you like it.  Add some of the reserved juice, if necessary. (I almost never add back in the juices from the tomatoes because I like my salsa a little thicker and slightly chunky.)
*Note: I think it is spicy even with the mild Rotel, so if you prefer a less spicy option, you could skip the Rotel and add in a sauted diced jalapeno (seeds and ribs removed).  I’m pretty sure that wouldn’t add any spice, just flavor since the spicy parts of the pepper are removed.

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Comments

  1. says

    HI Laura! How generous of you to open up your house for the Bible study! I’m always on the lookout for new books so def going to check out the book. Thank you for the recommendation! I’m so excited to make this salsa! As much as I love going to Mexican restaurants with my husband, it just gets wayy too loud for us to enjoy a nice conversation. We end up screaming at each other haha. So lately, we’ve been enjoying wine (Tim, beer) with finger food of some kind while catching up on each other’s lives. He’s been working so much that we hardly see each other during the weekdays. I’m def going to make this on Friday! Hope you have a blessed day!

    • says

      You should read the book, it’s great! Let me know how you like the salsa!
      I know, it seems like I haven’t seen my husband in forever either! What is it about summer that gets sooo busy??

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