Mexican Restaurant Salsa
Prep Time: 20 minutes
Cook Time: 60 minutes
8-10 Fresh Tomatoes
1 Medium Yellow Onion
2 TBSP Minced Garlic
1 TBSP Diced Jalapenos (From jar. Fresh is fine.)
3 TSP Salt
1 TSP Sugar
3 TBSP Lime Juice (fresh or bottle)
Handful of fresh Cilantro
Core tomatoes. Cut shallow “x” on the bottom of each. Drop in boiling water for 60 seconds, then dunk in an ice bath. Skins should slide off relatively easily.
Add tomatoes and all other ingredients to food processor. Pulse to chop everything well, then mix for aprox 10-20 seconds or until everything is well processed. I like mine very fine, but that is preference only. Be sure to taste and add salt or lime juice if needed, to taste.
Transfer mixture to a saucepan and bring to a medium boil uncovered for aprox 45 minutes. The longer you boil it, the more it will reduce.
Remove from heat. Cool. Transfer to container and refrigerate overnight.
Makes aprox 2-3 cups of salsa.
*For canning, multiply recipe by 4X. Transfer to and process jars in a water bath for at least 10 minutes after boiling. Keeps up to one year. Makes aprox 4-6 pint jars.