Sunday, March 17, 2013

Rick's Restaurant Style Salsa

After a day of yard work, boat work, etc, I had a craving for some chips and salsa.  Now there are a ton of commercial salsas available in the grocery store, but they are generally cooked to make them shelf stable.  Unfortunately, that dulls the flavors of most of the ingredients.  Now canned tomatoes are packed at a lower temperature and taste pretty much the same, but onions, garlic, fresh cilantro and lime juice lose their freshness when cooked.  My salsa tastes like one you would get at a Mexican restaurant, but is so easy to make that you might never buy that jarred stuff again.  Enjoy!


28-ounce can Hunt’s diced tomatoes, with juice
1 10-ounce can Rotel diced tomatoes with green chilies
1/4 cup chopped Vidalia onion
1 large clove garlic, minced
1/4 cup fresh cilantro, chopped
Juice from 1/2 fresh lime
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon ground cumin

Add all ingredients to a food processor. Pulse until you get a nice chunky consistency. Refrigerate about one hour. Serve with your favorite corn chips.

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