Homemade Chunky Or Restaurant Style Salsa Food

EASY HOMEMADE SALSA

Steps:

• Prepare Ingredients: Add the onion, jalapeno, and garlic to the food processor and pulse until chopped up.
• Pulse: Add in the tomatoes and continue to pulse until the tomatoes break down and release juices.
• Season: Add in honey, salt, 1/2 cup cilantro leaves, and juice of 1/2 lime (start slow with the lime as it can overpower, you can taste and add more if desired)
• Blend: Pulse in the processor to desired consistency. Chunky or smooth. Taste and adjust salt, honey, or lime juice as needed.

HOMEMADE CHUNKY OR RESTAURANT STYLE SALSA

Steps:

• Place all ingredients in a food processor and pulse 5 times for chunky salsa or up to 10 times for restaurant style.
• Makes about 5 1/2 cups.
• Keep refrigerated.

RESTAURANT-STYLE SALSA

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.

THIN SALSA

Steps:

• Drain and discard about half the juice from the can of tomatoes.
• Place all ingredients in a food processor or a blender and pulse until well mixed.
• Blend more for a smooth salsa and less for a chunkier.
• Serve with your favorite chips. I like thin tortilla chips.