1 (14.5 ounce) can stewed tomatoes
1 (14.5 ounce) can Rotelle tomatoes
½ onion, finely diced
1 teaspoon minced garlic
½ lime, juiced
3 tablespoons chopped fresh cilantro
1-2 green onions, chopped
1 jalepeno, chopped, with most of the seeds removed (optional)
1 teaspoon salt
Dash pepper
Directions
Place all ingredients in a blender or food processor. Blend on low to desired consistency. Serve with tortilla chips.
Let's Dish
I suppose "restaurant-style" depends on which Mexican restaurant you go to, but this is a lot like the salsa served in many of the Mexican restaurants around here. I like the convenience of the canned tomatoes paired with the other fresh ingredients. Add as much or little jalepeno as you like to achieve the desired level of heat. This does make a lot of salsa, but leftovers will keep in the refrigerator for several days.
Who Dished It Up First
Adapted from allrecipes.com
Sunday, November 15, 2009
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1 comments:
Yum!! And I like this shot a lot too.
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