Easy Restaurant Salsa

Easy Restaurant Salsa | Don't Panic Mom | Makes enough to give away! #Salsa #Easy #Tomatoes #GiftsI love tomatoes. They grace our garden and frequent our table. But my love doesn’t diminish when the prime growing season is over.  Thankfully I can still get my fix for tomatoes via this salsa. I’ll admit to eating in by the spoonful. Sign me up for an addiction group.

I made this salsa over the weekend and my dinner guests requested to steal take the rest of the batch home. It’s really that good. I happily sent the remainder – while secretly plotting when I could get my hands on more cilantro to make another batch.

Last Christmas I gave away jars of this salsa with fresh corn chips from a local tortilleria. It was well received – especially because it wasn’t another plate of fudge. This recipe makes seven cups of salsa. That’s enough for you, the neighbor to the south, and the neighbor to the north.

Put a medium-sized saucepan onto the stove and combine the entire contents of two pint jars of diced tomatoes or one 28-ounce can. We canned a lot of fresh tomatoes. But I know they won’t last all winter. Boo. Next, use a small spatula to plop one 6-ounce can of tomato paste in with the diced tomatoes. Put in two 4-ounce cans of diced mild green chiles into the tomato mixture. Stir everything around a bit and turn the burner on to medium-low.

The rest of this recipe is super fast as long as you have a food processor. It’s a kitchen hero that I use every single day in my kitchen. Start with one giant white onion. Cut off the two ends and peel off the papery skin. Roughly chop into four large pieces. Pulse in your food processor until the onions look like this:Easy Restaurant Salsa | Don't Panic MomUse a spatula to get all of those onions into the saucepan. Next you want to process the cilantro. Rinse one large bunch of cilantro and chop off the long stems:Easy Restaurant Salsa | Don't Panic MomProcess the cilantro until it looks like this:Cilantro_processedIf there are any really big stem pieces, just pick them out. Don’t let the stems make you too crazy. Small pieces are fine. Scrape those into the saucepan. Finally process two whole chipotle peppers in the food processor until you have a paste. This will give your salsa a tiny bit of smoky heat. Add four chipotle peppers if your family likes more heat. Add to the saucepan. Stir your beautiful salsa for a few minutes until it looks like your tomato paste has melded with everything. Sample your salsa and add up to 1 teaspoon of salt and 1/2 – 1 teaspoon of ground cumin. Salsa-on-Stove Ta da! It’s ready to eat and give away. (But you really don’t have to give any away. I’ll totally understand.)Give-AwayThis salsa will keep in the fridge for one week – though it’s never lasted that long at my house.

Easy Restaurant Salsa

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: Approximately 7 Cups

Easy Restaurant Salsa

Perfectly spiced salsa to serve at a party or give away for holiday gifts.

Ingredients

  • 1-28 Ounce Can, 2-14.5 Ounce Cans, Or 2 Pint Jars Diced Tomatoes
  • 2 - 4 ounce Cans Mild Diced Green Chiles
  • 1 - 6 ounce Can Tomato Paste
  • 2 Whole Chipotle Peppers in Adobo Sauce
  • 1 Large White Onion, peeled and roughly chopped into 4 pieces
  • 1 Bunch Cilantro, washed and large stems removed
  • 1/2 - 1 teaspoon salt
  • 1/2 - 1 teaspoon ground cumin

Instructions

  • Put a medium-sized saucepan onto the stove and combine the entire contents of the canned diced tomatoes. Next, use a small spatula to plop one 6-ounce can of tomato paste in with the diced tomatoes. Next, put in two 4-ounce cans of diced mild green chiles into the tomato mixture. Stir everything around a bit and turn the burner on to medium-low.
  • Using a food processor, pulse the onion until you have a nice small dice. Use a spatula to get all of those onions into the saucepan. Next, process the cilantro until it also resembles nice small pieces. If there are any really big stem pieces, just pick them out. Don't let the stems make you too crazy. Small pieces are fine. Scrape those into the saucepan.
  • Finally process two whole chipotle peppers in the food processor until you have a paste. This will give your salsa a tiny bit of smoky heat. Add four chipotle peppers if your family likes more heat. Add to the saucepan. Stir your beautiful salsa for a few minutes until it looks like your tomato paste has melded with everything. Sample your salsa and add up to 1 teaspoon of salt and 1/2 - 1 teaspoon of ground cumin.
  • Serve warm with chips. It stores nicely in the fridge for one week.

 

 

2 Comment

  1. I love homemade salsa and this looks so good! I’m finally finishing up some pinning from the Bloggers Brags Pinterest Party! Thanks so much for linking up!

  2. […] gift that I love to give is Homemade Salsa and Fresh Corn Chips. This is another super comfort food combo. (Link for our favorite cooked salsa […]

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