*EASY* Restaurant Style Salsa

I have absolutely no idea what to say about this salsa except that it's delicious. It has left me speechless every time we've made it. I've had this recipe for two years now and we've eaten it many times. When David and I were dating, we often bonded through conversation while eating a whole bag of tortilla chips and a giant bowl if this salsa.

Yes, we love it. You will too.

If you like a mild salsa take out the jalapeños altogether. I'd say this recipe as it is written below makes a medium salsa. To make it hot, you could keep the seeds in on one of the two jalapenos (or both if you want something really really spicy--- pronounced 'spy-say' with attitude). But you'll have to make it and be the judge of your desired heat level.

It is a great salsa to make at this time of year because you don't need fresh tomatoes (which we all know are disgusting, mushy, and flavorless during the winter).

Restaurant Style Blender Salsa

1 medium yellow onion, diced
2 garlic cloves, minced
1/2 bunch cilantro

2 jalapeños, seeded and roughly chopped

1 (8-ounce) can Chile de Fresco sauce (Pato Sauce)*
1 (10-ounce) can Rotel tomatoes (diced tomato with green chiles), undrained
1 (28-ounce) can diced tomatoes, drained
the juice of 1 lime
1/4 teaspoon ground cumin

1/8-1/4 teaspoon pepper (to taste)

1 1/2 teaspoons salt

Combine all of the ingredients in a blender and puree until it reaches your desired consistency. We like ours mostly pureed with little chunks in it. Taste, and add more salt and pepper if necessary. This salsa is best when refrigerated for at least 8 hours before serving. 

*usually located by the tomato sauce in any grocery store

Recipe Source: The Taste Tester, adapted from a recipe given to me by Kayla Jenkins

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MamaBuzz