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Restaurant Salsa

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Ingredients

Adjust Servings:
1 (28 ounce) can whole tomatoes
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
10 - 15 pickled jalapeno peppers
1 tablespoon lime juice
1/2 - 1 cup fresh cilantro leaves (not packed)

Nutritional information

56.6
Calories
8 g
Calories From Fat
1 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
1221.8 mg
Sodium
11.7 g
Carbs
4.1 g
Dietary Fiber
6.9 g
Sugars
2.5 g
Protein
184g
Serving Size

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Restaurant Salsa

Features:
    Cuisine:

    Made for Fall Pick-A-Chef 2011 this morning to serve along with dinner tonight. I made half a recipe as written and tasted it this morning and it does need to sit for a while. I have gone back in this evening and tasted again and it is much better but I think I will add some green onions for a little more taste. Oh yes, I also added a little more garlic powder than stated because we love garlic in our salsas. Thank you for posting.

    • 145 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Restaurant Salsa, Bring the mexican restaurant to your home with this easy to make salsa You’ll never buy store bought again You can add more jalapenos(or a habenaro) to make it hotter I know everybody has their preferences when it comes to salsa, so tweek the recipe as much as you want(fresh garlic, red onion, franks red hot, etc) I would however stick with the recipe first Taste it after it sits in the fridge for at least 2 hrs for best results , Made for Fall Pick-A-Chef 2011 this morning to serve along with dinner tonight I made half a recipe as written and tasted it this morning and it does need to sit for a while I have gone back in this evening and tasted again and it is much better but I think I will add some green onions for a little more taste Oh yes, I also added a little more garlic powder than stated because we love garlic in our salsas Thank you for posting , Bring the mexican restaurant to your home with this easy to make salsa You’ll never buy store bought again You can add more jalapenos(or a habenaro) to make it hotter I know everybody has their preferences when it comes to salsa, so tweek the recipe as much as you want(fresh garlic, red onion, franks red hot, etc) I would however stick with the recipe first Taste it after it sits in the fridge for at least 2 hrs for best results


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    Steps

    1
    Done

    Put All Ingredients in a Blender or Food Processor. Blend Until Desired Consistency. Refrigerate For a Least 2 Hours Before Serving. I Usually Double the Recipe and Keep in a 2 Quart Plastic Pitcher.

    Avatar Of Elizabeth Bates

    Elizabeth Bates

    Breakfast connoisseur with a passion for creating hearty and satisfying morning meals.

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