My Restaurant Style Salsa Small Batch Recipes

RESTAURANT-STYLE SALSA

Food Network's Ree Drummond shares her recipe for homemade restaurant-style salsa that the whole family will love!

Provided by Ree Drummond : Food Network

Categories condiment

Time 1h15m

Yield 12 servings

Number Of Ingredients 10

Restaurant-Style Salsa image

Steps:

Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate the salsa for at least an hour before serving.

Ingredients

Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
One 28-ounce can whole tomatoes with juice
1/2 cup fresh cilantro leaves (or more to taste!)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced

FRESH RESTAURANT-STYLE SALSA

This addictive salsa is restaurant quality, or maybe even better! It's fresh and flavorful, not too spicy, and easy to make in a food processor with a mix of ripe and canned Roma tomatoes. This makes a big batch which is good because it will go fast. Serve with lots of thin, crispy tortilla chips and a margarita, of course!

Provided by NicoleMcmom

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 10m

Yield 24

Number Of Ingredients 10

Fresh Restaurant-Style Salsa image

Steps:

Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.

Nutrition Facts : Calories 10.8 calories, Carbohydrate 2.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 168.1 mg, Sugar 1.3 g

Ingredients

1 (28 ounce) can Roma tomatoes, drained
4 small Roma tomatoes, quartered
1 cup chopped white onion
1 clove garlic, smashed
1 small bunch fresh cilantro, stems removed
1 serrano pepper, seeded and chopped
1 medium jalapeno pepper, seeded and chopped
1 tablespoon freshly squeezed lime juice
1 ½ teaspoons kosher salt
¼ teaspoon ground cumin

MY RESTAURANT-STYLE SALSA-SMALL BATCH

This recipe is adapted from The Pioneer Woman's blog recipe. Everyone who has tried this salsa absolutely loves it. It is close to my Enough For A Superbowl Party Salsa only a much smaller amount. I think that this would make a great Mexican Gazpacho recipe for summertime. I have found that Hunts brand tomatoes is the best for this recipe. There really is a difference in flavor of brands. I also only use Rotel brand because the flavor is consistent. Here are the heat breakdowns: Mild: use mild (and don't use the jalapeno) Rotel Medium: use original Rotel Hot: use hot Rotel

Provided by dawnie2u

Categories Sauces

Time 10m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 9

My Restaurant-Style Salsa-Small Batch image

Steps:

Pour the tomatoes, Rotel, green onions and cilantro into an 7-cup food processor (or make in half batches and combine when done). Pulse the mixture about 15 times.
Add garlic, jalapeno (if using), sugar, salt and cumin.Pulse until the consistency that you like. I pulse about 10 mores times.
Pour into a jar or airtight container and refrigerate for at least 4 hours to let the flavors meld (If I am in a rush, I will stick in the freezer for about 30 minutes).
It will keep for at least a week, and if we haven't used it all by then, which rarely happens, I add it into soup or chili.

Ingredients

14 ounces diced tomatoes (Hunt's brand)
10 ounces Rotel tomatoes & chilies
1/2 bunch green onion, trimmed and cut into thirds
1/2 bunch fresh cilantro, stems removed (I use the stems sometimes)
2 fresh garlic cloves, chopped
1/2 jalapeno, stemmed and chopped
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground cumin

MY RESTAURANT-STYLE SALSA-LARGE BATCH

This recipe was adapted from The Pioneer Woman's blog recipe. Everyone who has tried this salsa absolutely loves it. It is close to my Enough For A Superbowl Party Salsa only a much smaller amount. I think that this would make a great Mexican Gazpacho recipe for summertime. I have found that Hunts brand tomatoes is the best for this recipe. There really is a difference in flavor of brands. I also only use Rotel brand because the flavor is consistent. Here are the heat breakdowns: Mild: 2 cans mild (don't use the jalapeno) Medium: 1 can original, 1 can mild Medium-Hot: 2 can original Hot: 1 can original, 1 can hot Hot-hot: 2 cans hot I hope that makes sense.

Provided by dawnie2u

Categories Sauces

Time 10m

Yield 6 cups, 12 serving(s)

Number Of Ingredients 9

My Restaurant-Style Salsa-Large Batch image

Steps:

Pour the tomatoes, Rotel, green onions and cilantro into an 11-cup food processor (or make in half batches and combine when done). Pulse the mixture about 15 times.
Add garlic, jalapeno (if using), sugar, salt and cumin.
Pulse until the consistency that you like. I pulse about 10 mores times.
Pour into a jar or airtight container and refrigerate for at least 4 hours to let the flavors meld (If I am in a rush, I will stick in the freezer for about 30 minutes).
It will keep for at least a week, and if we haven't used it all by then, which rarely happens, I add it into soup or chili.

Ingredients

28 ounces diced tomatoes (Hunt's brand)
20 ounces Rotel tomatoes & chilies (2-10 ounce cans)
1 bunch green onion, trimmed and cut into thirds
1 bunch fresh cilantro, stems removed (I use the stems sometimes)
3 fresh garlic cloves, chopped
1 jalapeno, stemmed and chopped
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground cumin

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