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Our family loves Mexican food. (Well, restaurant style Mexican food, I should say. I've had authentic Mexican food in Mexico while on a mission trip and some of the things they have are quite different than our Americanized interpretations.)
Anyway, one thing we all love when eating out are the delicious chips and salsa. The store bought salsa just never tastes quite as good! They tend to taste too vinegary - is that even in a word?! - since many of them use it as a preservative. We've always felt like it really ends up coming through too much. A lot of them also seem to be missing some unique ingredients that the restaurant salsa has. (Hint:
Cilantro & cumin!) Several years ago, we started googling "restaurant salsa" and found an AWESOME
recipe from The Pioneer Woman that I've since tweaked to our family's personal preferences. Check it out and let me know what you think!SALSAOriginal recipe from The Pioneer Woman
2 cans (14.5 ounce) diced tomatoes (with juice)
2 cans (14.5 ounce) chopped Mexican tomatoes with jalapenos (I love the brand called Dei Fratelli's but you can use any brand, or you can use diced tomatoes with green chiles, like Rotel!)
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1 Tablespoon lime juice
1 and 1/2 cups cilantro, leaves pulled off of the stems (we like to use a lot but you may like less
Add all ingredients to blender or food processor and pulse to desired consistency - less for chunkier, more for smoother. (I personally like to have it smooth with just a bit of texture.) Put into large mixing bowl/container and refrigerate for 1-2 hours before serving with tortilla chips.