Restaurant Style Salsa

04 May Restaurant Style Salsa

Have you ever noticed that salsa at an authentic Mexican restaurant is way better than the kind we make at home?  Its perfectly balanced and more liquidy than chunky with just the right amount of heat.  I have been trying to make a real restaurant style salsa for some time now and I think I nailed it with this recipe.  The trick is to not use fresh tomatoes but whole peeled tomatoes in the can (can’t be chopped canned tomatoes!) I love salsa because it’s naturally nutrient-rich and flavorful thanks to garlic, onion, jalapeno, tomatoes and cilantro.  Use it on your favorite proteins, veggies, salads, wraps, tacos, fajitas or serve with all natural gluten free tortilla chips.  I love it on my favorite Steak Fajitas.   Love this recipe? Please share it!

Restaurant Style Salsa

Makes about almost 3ish cups

INGREDIENTS:

• 1 can whole peeled tomatoes, preferably organic or at least BPA free lining
• 2 large garlic cloves, finely minced or grated on a microplane
• 1/3 white onion, chopped
• 1 jalapeno, finely minced
• All of the juice from one lime
• ½ teaspoon sea salt
• ½ teaspoon pure honey or pure maple syrup (not the fake stuff)
• Small handful of fresh cilantro leaves, chopped
• ¼ to ½ teaspoon cayenne pepper (depending on how hot you like it!)

INSTRUCTIONS:

1. Reserve 2 whole tomatoes from the can and set aside.  Blend the remaining tomatoes and juice from the can on high in a blender until very smooth and liquidy.  Pour blended tomatoes into a medium size bowl.
2. Blend the remaining two whole tomatoes until just slightly chunky and add to the bowl of smooth blended tomatoes (this gives the salsa that mix of liquid-y and chunky texture.)
3. Stir in remaining ingredients.  Let the salsa do it’s thing in the fridge or the counter top for an hour or so to let the flavors blend and intensify (if you have the time – if not just eat!)

SO, WHAT’S THE NUTRITION BALANCE?

Salsa is naturally really low in calories because it uses all naturally low calorie ingredients.  It’s a carbohydrate, but low in carbs, so you can easily serve it with a protein, carbohydrate and fat for a balanced, metabolism-boosting meal.   Check out my Steak Fajitas to see what I mean!