I’m kind of a brat when it comes to salsa. I grew up eating hole-in-the-wall restaurant style cantina salsa and all those premade grocery store shelf jars always tasted too sweet and processed. So now I just make my own. 🤣 It goes great with my Carne Asada Tacos, tortilla chips and Green Chile Chicken Chimichangas!
Cantina Style Salsa
Servings: 16 Cooking Time: 13 minutes
- 4 lbs fresh Tomatoes; cored and chopped
- 1 large White Onion; chopped
- 2 small Jalapenos; cored and diced
- 4 Garlic Cloves; minced
- 1 teaspoon Garlic Powder
- 2/3 cup fresh Cilantro; chopped
- 1/2 cup fresh Lime Juice
- 1 teaspoon Lime Zest
- 1/2 teaspoon Ground Cumin
- 1 1/2 teaspoons Salt
- 1/2 teaspoon White Sugar
- 1 1/2 Tablespoons Oil
Add everything but the oil to a large bowl and toss.
- Preheat large cast iron skillet or Dutch oven over medium-high heat. Add the oil and allow to get hot.
- Meanwhile, use an immersion blender or, if you don’t have one, you can use an upright blender and blitz everything until it reaches your desired consistency.
- Pour into the hot oil and allow to fry for 3-5 minutes before reducing the heat, covering and cooking for an additional 10 minutes. Taste and season accordingly.
- Pour into sterilized mason jars if you’d like to process them for your pantry or you can store it in your fridge for up to 3 weeks.
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