canned tomato sauce is key! chunky ingredients. i make salsa that looks similar to this. i add serranos, onions, tomatoes, cilantro, salt, pepper, garlic powder. some restaurants add cumin to their salsas
Quackcook
How much does lunch cost?
EnergieTurtle
Canned tomatoes, whole peeled, possibly drained or not. If you look at the thinner stuff it’s definitely got some onion or something in with it blended super fine. Watered down. Lots of salt, then fresh onion and cilantro added to that after blending. Maybe some fresh peppers too. Jalapeño or Serrano depending on the heat. What I’m guessing just on this picture!
Butt_Fucking_Smurfs
What tomatoes are those if anyone knows. Are they chopped Roma? I need to use up 5 Roma before they go bad
OGWillikers
That looks like a pretty basic canned crushed tomato base, some pepper of heat choice, fresh diced tomato, onion, garlic and cilantro sauce with a good squeeze of lime.
Once puree is done, place in sauce pan over medium heat. Add in water to dilute to preference. I would say 1:4 water to tomatoe puree. Add in fresh diced tomatoes, jalapeño, onion, Jalapeños to heat preference. Splash of lime juice or lime pulp.
Remove from heat, let cool to open air. Once room temperature, place in fridge and enjoy at leisure.
Fuck_You_Alls
1 can 280z of whole canned tomato’s
1 can 14.5oz oz of rotel
1 serrano or jalapeno or more if you like spicy
1 tsp of sugar
salt you will have to adjust to your preference. depending on tomato brand some require more salt then you would think.
1 to 3 garlic cloves depending on size and how much you like garlic
Cilantro
Sweet onion
Optional tsp of msg or tsp of chicken bullion powder.
optional small amount of cumin like 3/4 a tsp
What I do is add the whole tomatoes first and give it a rough blend. Then I add the rotel and give it another rough blend. Then add the peppers, sugar, salt, cilantro, and msg. Blend until you have small chunks of Cilantro. Then I add the a rough chopped onion and pulse it until the onion is the right size. The onion is kind of what makes this salsa Chunky.
Now I personally like a smoother salsa where the onions are providing the chunks. If you want a little thicker salsa then add the rotel last and you will get a nice chunky salsa. This salsa is great to dip and use with a squirt bottle.
Tips:
If its tomatoes season and you want to fresh tomato’s out of the garden your going to want 6 to 8 roma tomatoes(you can use a mix sometimes I like to add cherry tomato’s) Key here is we don’t want a tomato with a lot of seeds we want something a little meatier. Your going to want to blanch them and peel the skins first. You can also roast them.
Add in 1 to 10 chili de arbol and a little oil while blending and you have a nice de arbol salsa.
Salsa a little to thin and you can drain the juice from the rotel which will give a much thicker consistency.
If using fresh tomato’s your going to need a decent amount of salt.
Want your salsa to keep for a week add in the juice of one lime and a little extra salt.
This is the recipe for the exact salsa in your picture. I make this regularly and have had it in several taco spots.
ganoveces
yea canned tomato puree blended with some garlic, lime and salt.
pour it off to storage container and mix in some coarse diced onion and cilantro. maybe some fine diced jalapeno for heat if desired.
8 Comments
canned tomato sauce is key! chunky ingredients. i make salsa that looks similar to this. i add serranos, onions, tomatoes, cilantro, salt, pepper, garlic powder. some restaurants add cumin to their salsas
How much does lunch cost?
Canned tomatoes, whole peeled, possibly drained or not. If you look at the thinner stuff it’s definitely got some onion or something in with it blended super fine. Watered down. Lots of salt, then fresh onion and cilantro added to that after blending. Maybe some fresh peppers too. Jalapeño or Serrano depending on the heat. What I’m guessing just on this picture!
What tomatoes are those if anyone knows. Are they chopped Roma? I need to use up 5 Roma before they go bad
That looks like a pretty basic canned crushed tomato base, some pepper of heat choice, fresh diced tomato, onion, garlic and cilantro sauce with a good squeeze of lime.
Canned tomatoe sauce, finely chopped garlic, cilantro, onion. Puree in blender.
Once puree is done, place in sauce pan over medium heat. Add in water to dilute to preference. I would say 1:4 water to tomatoe puree. Add in fresh diced tomatoes, jalapeño, onion, Jalapeños to heat preference. Splash of lime juice or lime pulp.
Remove from heat, let cool to open air. Once room temperature, place in fridge and enjoy at leisure.
1 can 280z of whole canned tomato’s
1 can 14.5oz oz of rotel
1 serrano or jalapeno or more if you like spicy
1 tsp of sugar
salt you will have to adjust to your preference. depending on tomato brand some require more salt then you would think.
1 to 3 garlic cloves depending on size and how much you like garlic
Cilantro
Sweet onion
Optional tsp of msg or tsp of chicken bullion powder.
optional small amount of cumin like 3/4 a tsp
What I do is add the whole tomatoes first and give it a rough blend. Then I add the rotel and give it another rough blend. Then add the peppers, sugar, salt, cilantro, and msg. Blend until you have small chunks of Cilantro. Then I add the a rough chopped onion and pulse it until the onion is the right size. The onion is kind of what makes this salsa Chunky.
Now I personally like a smoother salsa where the onions are providing the chunks. If you want a little thicker salsa then add the rotel last and you will get a nice chunky salsa. This salsa is great to dip and use with a squirt bottle.
Tips:
If its tomatoes season and you want to fresh tomato’s out of the garden your going to want 6 to 8 roma tomatoes(you can use a mix sometimes I like to add cherry tomato’s) Key here is we don’t want a tomato with a lot of seeds we want something a little meatier. Your going to want to blanch them and peel the skins first. You can also roast them.
Add in 1 to 10 chili de arbol and a little oil while blending and you have a nice de arbol salsa.
Salsa a little to thin and you can drain the juice from the rotel which will give a much thicker consistency.
If using fresh tomato’s your going to need a decent amount of salt.
Want your salsa to keep for a week add in the juice of one lime and a little extra salt.
This is the recipe for the exact salsa in your picture. I make this regularly and have had it in several taco spots.
yea canned tomato puree blended with some garlic, lime and salt.
pour it off to storage container and mix in some coarse diced onion and cilantro. maybe some fine diced jalapeno for heat if desired.