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Restaurant-style Easy Salsa

Ever wanted to get that awesome restaurant salsa at home, the non-chunky and perfect tomato salsa recipe? Well you've found it with too simple for words Restaurant-style Easy Salsa. It's made in a blender for pete's sake!


  • 15 to (16-ounce) can whole tomatoes (or 8 whole fresh tomatoes, chopped)
  • 2 cloves garlic, minced
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 fresh jalapeno pepper, seeded with stem removed and chopped


  1. Prepare vegetables as stated above.
  2. Place all of the ingredients in a blender or food processor.
  3. Process until smooth. Chill.

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I am trolling for salsa recipes. I'm glad I found an easy one. I am also glad that you whiz it up in a food processor as I hate chopping endlessly. I wouldn't want to stand and chop eight tomatoes. Do you leave the skins on the tomatoes? When I chop tomatoes (except for salads) I 'poach' them for a few minutes in boiling water and peel the skins off.

To add heat without the peppers you could always add red pepper flakes or Cayene peppper, both found with the dry spices. Just go slowly & adjust to your desired heat. The salsa will git just a bit hotter after soaking for several hours!!

Rather than replace the peppers, try pureeing them in a blender with some of the juice from the canned tomatoes. You could also saute them in a little olive oil THEN puree them. If jalapeno's are too spicy, try banana peppers from a jar in the pickle section of your local food mart.

What can I use in place of peppers, since I don't like green chunks? Some kind of heat in a liquid form? Any suggestions?


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