Derrick’s restaurant salsa recipe
Derrick’s Restaurant Salsa⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
I have boiled, roasted and grilled more tomatoes, peppers and garlic trying to find the perfect salsa I get my favorite Mexican restaurant. While I came up with some pretty good salsas, this is finally it. The color and consistency tipped me off as to where I was going astray. And while I had to move away from the fresh tomatoes, it was worth it.
Ready in: 15 mins
- 1 large whole fresh jalapeno
- 1 (14.5 ounce) can peeled tomatoes
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro (more or less to taste)
- 1/4 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt to taste
Prep: 15 mins
1. Cut the tip of the jalapeno with the stem off and place in oven under the broiler, turning as needed until the skin starts charring.
2. Remove tomatoes from can and place in food processor, reserving the juice in the can.
3. Place all other ingredients minus the salt into a food processor. (I tried a blender and it did not come out the same.) I have a little two cup chopper I use.
4. When jalapeno is finished(about 5 mins) remove skin and seeds (leave seeds for more heat), chop and add to the other ingredients.
5. Pulse in food processor until desired consistancy is reached adding tomato juice as needed to thin.
6. Add salt to taste and chill in the fridge.
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