We’re in countdown mode for Super Bowl Sunday. My team’s not going to be on the field, but I like both teams (entirely because I like Seattle and I used to live in Boston). Clearly, I don’t care who wins – it’s all about the food for me. We’re going to a party in Tahoe this year, hosted by some close friends. My assignment is to bring an appetizer, so I’ve been on the hunt for something easy but really good. And this salsa is a winner, from Julie at Confessions of a Cooking Diva.
And yes, it’s The Secret Recipe Club time again. For the uninitiated, we’re a group of around 130 food bloggers, separated into four smaller blogging groups. Every month, we’re each assigned a blog in our group to look through. We try a few recipes and chose one to post about. But all month long, we keep our assignment a secret until ‘reveal day’. It’s been a lot of fun – and I’ve found some great new blogs to follow and new recipes to add to my rotation.
This month I was assigned Julie from Confessions of a Cooking Diva. She works by day and blogs at night – I don’t know how she does it! But she does – with a wide variety of recipes. But my focus this month was appetizers. I almost made her Guacamole – it’s my husband’s favorite, but I’m really trying to stick to the lowest fat diet I can manage right now (the post-holiday annual challenge), and I love the salsa served in Mexican restaurants. In fact, sometimes I eat so much of the chips and salsa, I’m not hungry for dinner when it arrives :-). So when I saw her recipe for Restaurant Style Salsa, I was sold.
It took about 15 minutes to make, and it’s perfect!!! Feel free to tweak it a bit – I substituted a Serrano pepper for the jalapeño, since I like my salsa spicy, but otherwise I held true to Julie’s recipe.
Restaurant Style Salsa
Adapted from Confessions of a Cooking Diva, who adapted it from The Pioneer Woman blog.
- 1 14.5 ounce can whole tomatoes with juice
- 1 14.5 ounce can diced tomatoes with green chiles
- 1/4 cup chopped red onion
- 2 tsp minced garlic
- 1 whole Serrano pepper, stemmed, seeded, and coarsely chopped
- 1/2 tsp kosher salt
- 1/2 cup coarsely chopped cilantro
- 1 1/2 Tbsp lime juice
- Combine all of the ingredients in the bowl of a food processor fitted with a blade, or a blender. Pulse until you have the consistency you want.
- Refrigerate for up to 2 weeks, and serve with chips.