We have tried to make salsa in the past using the freshest ingredients possible with only average results. We tried a few recipes from one of the best known masters of Mexican cuisine here in the Midwest, Rick Bayless. These recipes required alot of effort and still fell short of the type of salsa that we have come to love - the kind that is served in simple Mexican restaurants that are ubiquitous here in the 'States.
The key to making this simple recipe is to use canned whole tomatoes, no onions, and only a small amount of garlic. The canned tomatoes are better preserved than fresh ones, taste just as good, and keep their flavor longer so your salsa will last up to 3 weeks in the refrigerator. Give this recipe a try this weekend along with some Magaritas.
food processor or blender
2 28oz. cans whole, skinned tomatoes
1 clove diced garlic
5 to 6 serrano or jalapeno peppers + 1 dried red chile pepper
1 handful of finely chopped cilantro, stems removed
salt and pepper to taste
- Add two cans of whole, skinned tomatoes to a food processor. Be sure to remove the hard tops of the tomatoes where the stem was attached as you add them to the food processor.
- Add the remaining ingredients to the food processor.
- Pulse the ingredients until they are well combined and form the desired consistency.
- Serve with your favorite tortilla chips.
Mexico [ print this recipe for Restaurant-Grade Salsa ]