Sunday, July 10, 2011

Restaurant Style Salsa
Adapted from The Pioneer Woman.

First I made some homemade corn tortilla chips because I realized we were out of chips :(


I preheated the oven to about 350.
Then took out about 6 tortillas and cute them like pizzas.

Lay them out  on a sprayed sheet pan, then spray the tops of them too.

Pop them in the oven until they are golden. (The bottoms may brown before the tops)
Once you take them out, sprinkle them with salt.

What you'll need for salsa:

Tomatoes (1 large or two small)

Half of an Anaheim Pepper (seeds can stay in - they aren't hot)

1/4 to 1/2 of a lime, squeezed

About 1/2 a teaspoon of sugar, and 1 teaspoon of salt

1 can of Mild Rotel Tomatoes & Green Chilies

About 1/2 teaspoon of Sriracha Sauce (start with a less - you can always add more)

1/4 of a red onion

About 4 small cloves of garlic (again - start with less and add more)

About 1/2 teaspoon of Cumin

About 1 handful of parsley

 Now, if you have a Ninja - this is all going to be really simple. If not, I would suggest first chopping up some of the things like the onion, garlic, parsley, etc.

Then, throw it all in your blender:

If you like chunky salsa like I do USUALLY, you can just pulse it a few times:

However, I realized that what I love about restaurant salsa is that its a pureed consistency:

This is the point where you will want to taste is and add more seasoning you feel it needs.
Once you get it to where you want it with seasoning, grab some chips and enjoy!

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