Restaurant Style Salsa
Restaurant Style Salsa that will keep you coming back for more! Bright and intensely flavored with garden-fresh tomatoes, garlic, jalapeno, onions, cumin seeds, cilantro, sea salt and a fresh squeeze of lime just before serving.
Servings 2 quarts
Ingredients
- 4 pounds blanched vine ripe tomatoes, cored + roughly chopped
- 1/2 large white onion, roughly chopped
- 5 cloves garlic, smashed + chopped
- 1 whole jalapeno, sliced (deseed if you want less heat)
- 1/2 cup cilantro, washed
- 1 1/2 teaspoons cumin seeds, sub 1/2 teaspoon powder or to taste
- 2 teaspoons oregano, dried
- 1 teaspoon Kosher sea salt, or to taste
Instructions
- Toss all ingredients into a heavy-bottomed saucepan (terra cotta is amazing if you have it).
- Bring to a simmer over medium-low heat and cook for 35 minutes, or until the components have cooked down and become soft and fragrant.
- Blend with a hand blender or carefully pour the ingredients into a food processor or standard blender and whiz for 30 seconds.
- Return the salsa back to the pot and continue to cook over medium-low heat for another 15 minutes.
- Cool and then serve with your favorite chips.
Notes
- Prep time is approximate.
- Keep homemade salsa in a tightly sealed container in your refrigerator up to 4-6 days.
- You can also freeze in airtight containers or heavy-duty freezer bags for 10-12 months.
- Thaw overnight in the fridge, you may need to cook off excess water due to freezing. Cook down until it's reached the desired texture.