How To Make Restaurant Style Salsa
I like to drain the tomato products before I put them in the food processor. This isn’t a necessary step, but I think it makes the salsa a little thicker and not watery.
Add everything to the food processor and pulse until it is combined and the texture you want.
The smaller you chop the onion, garlic, and jalapeno the less you will need to pulse.
Taste and adjust the seasoning if necessary.
Store in an air tight container in the fridge for up to a week.
This does make a lot of salsa! It makes about 6 cups, which lasts in the fridge for about a week. You can easily cut the recipe in half if you want less.
The really nice thing about homemade salsa is you can adjust the heat level. My family likes this spicy, so I always add more jalapeno than written in the recipe. This makes a medium heat level as written. If you like it mild, you can remove the seeds from the jalapeno before you add it. And if you like it spicy add more. Super easy and versatile to customize to your tastes!