I love the salsa served in Mexican restaurants! It's perfect and is nothing like the junk you buy from the store. I've tried to mimic this before using rotel but it never tasted the same. The recipe below is a modified version of one that I found on-line. Most recipes use rotel and/or a pickled jalapenos. It just so happens that I have some fresh ones in the fridge (my jalapeno plants don't have any ready for me yet).
- 1 28oz can diced tomatoes
- 1 or 2 fresh jalapenos
- 3 table spoon cilantro
- 1/2 Lime
- 2 cloves garlic
- Salt and Pepper
Drain about half the juice from the can of tomatoes and set juice aside. Rough-Cut the Jalapenos in either "wheels" or chunks. The point here is to get them in smaller pieces. In a blender, add the tomatoes, about 1/2 of the jalapenos, cilantro, and the garlic cloves. Squeeze the lime juice into the blender as well. Lid the blender and pulse until all of the ingredients are blended. You don't want it to be a liquid but more like a puree. Taste the mixture. If it's not spicy enough, add the remaining jalapenos and pulse again. Add the salt and pepper to taste. If the mixture is not "juicy" enough, add the juice that you saved from step one. Hopefully you've had the salsa from a restaurant and can compare the consistency. Enjoy!
