Baking With Buddy: Salsa

Cinco de Mayo is tomorrow and I have to work so tonight is the night for salsa making. I love the word “salsa” and can’t say it without a thick Latina accent that’s reminiscent of a telanovela actress. Also, there may be some Zumba tossed in there, too.


On to the salsa making! Here’s the recipe, discovered via Pinterest of course:

Restaurant Style Salsa

20150504_183237Prep time: 10 mins
Total time: 10 mins
Serves: 8-12 servings
  • 20150504_1840531 (14.5 ounce) can stewed tomatoes
  • 1 (14.5 ounce) can Rotelle tomatoes
  • 1/2 onion, finely diced
  • 1 teaspoon minced garlic
  • 1/2 lime, juiced
  • 3 tablespoons chopped fresh cilantro
  • 1-2 green onions, chopped
  • 1 jalapeno, chopped, with most of the seeds removed (optional)
  • 1 teaspoon salt
  • Dash pepper
  1. Place all ingredients in a blender or food processor.
  2. Blend on low to desired consistency. Serve with tortilla chips.
The recipe comes from Let’s Dish which got it from I’m not sure how much it was adapted from the original, but I adapted it some more. Here’s my ingredients list:
  • 1 (14.5 ounce) can organic diced tomatoes
  • 1 (14.5 ounce) can Rotelle mild tomatoes with green chiles
  • 1/2 yellow onion, finely diced
  • 1 teaspoon minced garlic
  • 1 tablespoon lime juice (Who has time to juice a lime? Not I.)
  • 3 tablespoons chopped fresh cilantro
  • 1 green onion, chopped
  • 1 jalapeno, chopped, with most of the seeds removed (optional)
  • 1 teaspoon kosher salt
  • Dash black pepper

20150504_18381920150504_185109I hand chopped the yellow onion, green onion, cilantro and jalapeno. I then added the ingredients to a seven cup food processor according to the order they appear in the ingredients list. I will say I didn’t blend it for very long; it was definitely less than a minute. I like my salsa a little chunky. And it turned out amazing!

Looking back, I would add a bit less cilantro just because I’m not a huge fan of the flavor it brings, but overall I’m pleasantly pleased with the dish. I didn’t measure the cilantro, but it was less than the three tablespoons that it called for. It was likely in the two tablespoon range. I should also note that this recipe is naturally gluten free! Woo-hoo!

I paired the salsa with Snyder’s All Natural Reduced Fat White Corn Tortilla Chips. Perfecto!20150504_190239

For dinner tomorrow, I’m going to crockpot some Cinco de Mayo chicken so be on the lookout for that recipe in the near future. Also, have a salsa you love? Share it in the comments. Maybe I’ll make it and hopefully not dance around the kitchen like this…


I do not own this salsa recipe. This post represents my experience with it.

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