I love love LOVE salsa. I go through multiple jars a week. It’s actually kind of sad, really. That’s another story for another day though.
Because I eat so much salsa, I know what I like and what I don’t like. I know I don’t like salsas that are too sweet because then all I can taste is the sugar. Not a good look for salsa. I also don’t like super chunky salsa because, for some reason, big chunks of tomato gross me out.
I also like salsa that is spicy, but not so spicy that I can’t enjoy it. That takes all the fun out of it for me.
I literally put salsa on just about everything I eat. I’m a little obsessed. Don’t judge me. But seriously, I would probably drink it if people wouldn’t think I was crazy. Because I know what I like and what I don’t, I of course had to make my own version.
It’s ridiculously easy and quick to make. It takes about 10 minutes and you’ve got yourself some delicious, fresh salsa!
What you need for this recipe:
- Diced tomatoes
- Green Chilies
- Smoked Paprika
- Sea Salt
- Ground Black Pepper
- Food Processor ( I use this one) or blender.
If you make this salsa, please let me know by commenting below, tagging @theplantedkitchen on Instagram, of using the hashtag #theplantedkitchen.
Restaurant Style Salsa
The BEST restaurant style ( AKA not chunky) salsa!
- 1 Can Diced Tomatoes (Fire Roasted or Regular) don't drain
- 4 Cloves Fresh Garlic
- 1 Chopped Jalapeno
- 1 Handful Cilantro
- 1/2 Chopped White or Red Onion
- 1/2 Tsp Cumin
- Juice of 1/2 Lime
- 1/2 Tsp Smoked Paprika
- 1 Can Diced Green Chiles
- Salt to Taste
- Ground Black Pepper to Taste
Add all Ingredients to a food processor or blender and pulse until you reach the desired consistency. You can also use a blender if you don't have a food processor.
Salsa will keep in an airtight container for 5 days in the refrigerator.