This salsa is perfect. Spicy, but not too spicy, tangy, and fresh. This recipe makes a large amount so be sure you have adequate storing. I usually store it in about 4-5 large mason jars. Its perfect to pass out to your neighbors, so make up a batch and share with friends and family.
You are going to need four large cans of whole peeled tomatoes. If you are a member at Costco they sell a huge can of whole tomatoes, that’s what I usually get because it’s much cheaper than buying the four smaller cans. You will also need four to six jalapeno peppers, eight cloves of garlic, a bunch of cilantro, a bunch of green onions, and two limes.
Start by putting the tomatoes into the food processor and pulsing until mostly smooth. I like a little bit of texture so I don’t over mix the tomatoes. Do this in batches until you have processed all the tomatoes. Pour the tomatoes into an extra large bowl and set aside. When I say extra large I mean larger than you really think you’ll need. Once you start adding everything together and stirring it can get a little messy, so just make sure you account for that. Next, cut the stems of your jalapenos and deseed if desired. By removing the seeds the salsa won’t be very spicy. I usually leave them in because we like the spice the seeds add. Put the jalapenos into the food processor as well as the garlic, cilantro, and juice from both limes. Pulse until fairly smooth and add the jalapeno mixture to the tomatoes. Next, cut up the entire bunch of green onions, both the white and green part, and add to the salsa. Stir the salsa very well making sure all the ingredients are incorporated and add salt and pepper to taste. If the salsa is too spicy, add in a pinch of sugar and a squeeze of lime juice. If the salsa isn’t spicy enough you can add in more jalapeno peppers. Store the salsa in airtight containers in the refrigerator and it will last for about two weeks.
::Restaurant Style Salsa::
4 Large Cans of Whole Peeled Tomatoes
4-6 Jalapeno Peppers (deseeded if desired)
8 Cloves of Garlic
1 Bunch of Cilantro
1 Bunch of Green Onions
Juice from 2 Limes
Add tomatoes to food processor. Process until mostly smooth. Set aside. Add jalapenos, garlic, cilantro, and lime juice to food processor. Process until fairly smooth. Add to tomato mixture. Chop up the entire bunch of green onions unbiased and add to salsa. Season with salt and pepper. Adjust heat to your taste. Store in airtight containers for up to two weeks. Makes approximately four to five mason jars of salsa.