Most Mexican Tomato Based Salsa Recipes include ingredients such as onions, chilies, an acid and some herbs. Therefore, Salsa is typically piquant, ranging from mild to extremely hot. Though many different sauce preparations are called salsa in Spanish, in English it generally refers to raw or near-raw sauces used as dips. – Wikipedia.This EASY Mexican-style recipe that tastes even better than what you’d enjoy at a restaurant. The ingredients are simple and inexpensive and it only takes a few minutes to prepare. Get creative, add or substitute different ingredients to make this recipe your own. There are no rules in cooking, only good eats. to make!-
Tomato Based Salsa
- 28 ounce (793.79 g) can whole tomatoes drained or 5 fresh ripe roma tomatoes
- 20 oz (566.99 g) Rotel diced tomatoes with green chiles 2 cans juice and all
- 1/2 cup (8 g) cilantro fresh chopped
- 1/4 cup (40 g) onion Chopped. I use Vidalia onions but any onion would work
- 2 Tablespoon (2 Tablespoon) lime juice or the juice from 2 large lime
- 1 clove (1 clove) garlic pressed
- 1/2 teaspoon (0.5 teaspoon) ground cumin
- 1/2 teaspoon (0.5 teaspoon) Kosher Salt or more, to taste
- jalapeño pepper fresh, diced, de-seed for a milder heat
- 1/2 tsp (0.5 tsp) celery salt
- Add all ingredients to a food processor and pulse a few times until no large chunks remain.
- Taste and adjust seasonings, if needed, to taste.
- For best flavor, refrigerate salsa for at least 1-2 hours before serving. Store in the fridge for up to 1 week.
- This recipe makes a little less than 6 cups of salsa. A typical serving would probably be 1/2 cup.