Salsa sauce is one of the most scrumptious toppings that can be made using canned or fresh tomato and you must know the most practical recipe ideas in order to make the mentioned sauce.
This recipe is for you if you are the one who always manages to eat the very last bit of salsa whenever you are out with your pals because you are the one who always ends up finishing it. It is not sophisticated or even gourmet in any way, but it pairs wonderfully with salty chips and ice cold beer. It is time for you to pay your portion of the bill for the salsa, so tonight, treat your friends to some salsa in the style of a restaurant.
You want to use canned tomatoes throughout the rest of the year because fresh pico de gallo made with ripe summer tomatoes is out of this world, but during the summer, you want to use fresh tomatoes. They are the unsung hero of an excellent salsa prepared in the style of a restaurant.
And why on earth not? It is much more cost effective to use canned tomatoes rather than fresh tomatoes in both restaurants and in the kitchens of private homes. Additionally, during the many months that are not tomato season, canned tomatoes are arguably of higher quality and have a better flavor than their fresh counterparts found in grocery store produce sections.
Despite this, I had my doubts when I first attempted to make this salsa. It’s true that I frequently use canned tomatoes in dishes like sauces and soups, but what about for something like salsa? However, canned tomatoes have a robust flavor that is almost as strong as that of fresh tomatoes, and this flavor works wonderfully when combined with fresh jalapenos, cilantro, and lime juice. In addition, they decompose into a saucier consistency, which is really what you want in a fantastic party dip to go along with chips.
When I make homemade salsa, whole canned tomatoes are my go-to ingredient of choice. They break down to that saucy stage more quickly in the blender, and I tend to prefer their flavor more, but chopped tomatoes also perform quite well in this application. Avoid any tomatoes with extra seasonings (read the labels carefully) (read the labels carefully).
A good salsa can be made with high-quality canned tomatoes, but I don’t think that using them is absolutely necessary. In the event that you are hosting a party and have more funds to spend, it is recommended that you splurge on the higher-quality items; but, if you are not doing so, the items already stored in your cabinets will suffice.
Love a thick salsa? Would you rather have it completely pulverized? No issue. You can achieve a salsa with a chunky texture by pulsing the blender a few times, or you can leave it running until the salsa reaches the desired degree of smoothness. You can also strain the tomatoes before blending them in order to have a thicker consistency.
This salsa tastes best if it has been let to chill in the refrigerator for at least 30 minutes before being served, and it tastes even better the following day; doing so allows the flavors in the salsa to combine and become more subdued. The salsa that is created fresh is tasty, but the salsa that is served a little while after it has been prepared will be even more delicious.
1 can of whole, peeled tomatoes (28 ounces) packed with their own juices
1 cup of fresh cilantro, packed in a looser fashion
1/2 of a small red onion, sliced into large pieces 2 medium jalapenos, seeds and membranes removed, and diced into large pieces 2 tablespoons of freshly squeezed lime juice (from 1 lime), plus more as needed
1 or 2 cloves of garlic, minced into a coarse paste One-fourth teaspoon of kosher salt
Blend or process all of the ingredients together in a food processor or blender. Put all of the ingredients in a high-powered blender or a food processor. Make sure that all of the components are well combined by giving the mixture a good stir with a spatula. (If your blender is really strong, you may not even need to stir the ingredients.)
You can choose to pulse the salsa until it is as chunky or smooth as suits your taste. You may make the salsa as chunky or smooth as you like by pulsing it for 1 second each time, scraping down the sides of the food processor as necessary, and stirring the salsa with a spatula if there are large chunks that do not make it to the blade at the bottom.
Taste it, then adjust the seasonings as necessary. If desired, give it a taste and then use a spatula to mix in some additional lime juice or salt. (Because additional blending will result in the puréeing of the salsa, it is advisable to mix it by hand.)
Place in the refrigerator for a minimum of 30 minutes and up to 7 days. After transferring to a serving bowl, place it in the refrigerator for at least half an hour to allow the flavors to meld and develop, or place it in the refrigerator for up to one week.
RECIPE NOTES Small-batch salsa: Reduce the amount of ingredients by half and use only one can of tomatoes (14.5 ounces).
Variations on salsa include blending in a roasted poblano or chipotle pepper, as well as adding a half teaspoon of your preferred spice blend.
When storing, place in the refrigerator in a container that seals tightly and keep for up to a week.