Blended Restaurant-Style Salsa

Step-by-Step Instructions

1. Load the Blender: In the base of a high-powered blender or a large food processor, add the fire-roasted tomatoes, Rotel tomatoes, chopped white onion, garlic clove, jalapeño slices, cumin, salt, sugar, and fresh lime juice.

2. Pulse the Base: Pulse the mixture about 5 to 7 times in short bursts. You want the onion, garlic, and peppers to be finely chopped and evenly distributed into the liquid, but not completely liquefied.

3. Add the Cilantro: Toss the fresh cilantro leaves into the blender container. Pulse another 3 to 4 times. This keeps the cilantro looking like beautifully minced green flecks throughout the red salsa rather than blending it into a muddy brown paste.

4. Taste and Adjust: Grab a tortilla chip and dip it in to test. Adjust the flavor by adding a pinch more salt for depth, a splash more lime juice for brightness, or another jalapeño slice if you want more heat.

5. Chill and Serve: Pour the salsa into a large, airtight container or a tall storage deli container. Seal tightly and refrigerate for at least 1 hour before serving to let the cold temperatures concentrate the flavors.

Storage & Menu Ideas

• Storage: Keep your salsa stored in a sealed container in the refrigerator for up to 7 to 10 days. Give it a quick stir before serving as some of the juices may settle over time.

• The Ultimate Mexican Feast: This salsa is the perfect zesty counter-piece to pair with bowls of comforting Caldo de Pollo and cups of creamy street-style Mexican Elote loaded with lime and cotija cheese.