Big Batch Restaurant Style Salsa

Comes together quickly. Makes use of pantry staples. Yields a ton. Those are just a few of the attributes of this salsa. Oh, and one other thing: it's absolutely delicious. We put a batch of this together during our Smidgen podcast episode to go alongside our Sheetpan Carrot Tacos. It had us counting down to Taco Tuesday!

14 oz can tomatoes with chiles (like Rotel-hot or mild)

28 oz can plum tomatoes
1 jalapeno chile
½ yellow onion, chopped
1 bunch fresh cilantro, lower 1/4 of stems removed
1 Tbl Garlic Extra Virgin Olive Oil
2 tsp Cuban Spice Rub
½ tsp Himalayan Salt (or more for taste)
Juice of 1 lime

Place all ingredients in the bowl of a food processor. Pulse until the veggies are chopped. Leave it chunky or continue to pulse to make a smoother salsa. Taste and adjust with salt and lime juice.

A note about the jalapeno: we removed the stem and placed the jalapeno, seeds and all, in the food processor. For a milder salsa, remove the seeds and membranes from the jalapeno before processing.

Check out how we made this on our podcast Smidgen!

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