Cooking with Jazz: Restaurant Style Salsa

1 can whole plum tomatoes (28 ounces)
1 small white onion, peeled and roughly chopped
1 or 2 jalapeño peppers, seeded and chopped
3 cloves garlic, chopped
1 ½ tsp. ground cumin
1 tsp. salt, to taste
¼ tsp. granulated sugar
Handful of cilantro
3 Tbsp. lime juice

1.  Add all ingredients to food processor, pulse a few times to break up large pieces, then process until texture is as smooth as desired.
2. Taste the salsa, and based on personal preference, adjust as necessary
3. Refrigerate for at least one hour for flavors to combine
4. Serve with tortilla chips and enjoy!

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Written By :

Jasmine Sronkoski is a writer for The Lorian.

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