Salsa at restaurants tends to be hit and miss – It’s either too chucky or too runny, to weak or too spicy. But occasionally we find a restaurant that makes it just right. I have experimented with a few different styles and recipes before finally perfecting a salsa that I now create on almost a weekly basis. It’s healthy, tasty, and finds a good middle ground between chunkiness and heat. I now share it with you, enjoy!
Let’s start with the basic must-have ingredients that create a perfect base to add to if you so desire.
Ingredients: 2 cans Original Rotel, 2-3 fresh jalapenos, 1 cup fresh cilantro, 1/2 red onion, 2 tablespoons of freshly squeezed lime juice.
Blend this together until desired texture is reached (I like mine pureed, but you can just pulse it for half a second once or twice in the blender for more of a chunky style).
At this point the salsa is good enough as it is, but there is always room for some extra ingredients if you wish. Here are some options that may tantalize your taste buds.
Optional Salsa Ingredients:
- Garlic – Fresh or minced in a jar, it doesn’t matter. Garlic can add a wonderful background flavor for your salsa. One tablespoon outta do it. Add before blending.
- Green Tomato – For a more verde style salsa, a green tomato can easily add a ton of fresh garden flavor to your bowl. Of course you can also use red tomatoes as well. Add before blending.
- Beer – Just a couple tablespoons of the beer you will be serving with your meal will add a nice background flavor that will pair well with the other dishes, especially the salsa itself. Add before blending.
- Hot Sauce – Need some more heat? Just add a few dashes of your favorite hot sauce, (I have a scorpion pepper sauce that is amazing). Add before blending.
- Olive Oil – A tablespoon of this helps add viscosity to your salsa and helps it stick to the chip better. Add before blending.
- Chili Powder – If you want mild heat so your don’t sweat to death while eating, chili powder is a tamer alternative to hot sauce. Add before blending.
- Black Beans and Corn – For a southwest style of salsa, you can’t go wrong with some black beans and corn. Once can of each outta do it. You can add these before or after blending – your choice.
- Velveeta Cheese – Want some queso? Just melt some velveeta cheese on low heat and add this salsa to it. You will have your guests drooling in no time!