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Restaurant Style Salsa (you can do it)

We have all been there, starting at that restaurant salsa, and the chips that just keep being replenished, as if by magic. And we love it. At least I love it. Everyone loves those never ending chips and salsa bowls. Like. Everyone. It is like the ultimate test of self control. Will I, or will I not fill up on never ending salsa before my food gets here.? But who needs self control anyway? Yeah, actually I take that back, self control is pretty important if you plan on being a functioning adult. But back to chips and salsa... They're delicious. The perfect snack and great for parties, movie nights or pretty much whatever. But what if you're looking to throw a party at your house, but do not have the magical people that keep bringing you chips and salsa?!?! They are no where to be found. It turns out that chips and salsa don't automatically refill themselves at your home. But you're craving that restaurant style salsa; and in large quantities. This is a real problem here people.

It turns out, your girl Amy here has your back. Not only can you make delicious salsa at home, but it is super easy.

Basically it turns out you need a blender and measuring cups. You don't even need magic. Crazy huh? And not to knock Pace Picante or anything, but wouldn't you rather have something that tastes better and doesn't have the shelf life of uranium? I sure would!

This recipe make s a good amount of salsa, so feel free to halve it. I make it when I am hosting a party. I also will can my own salsa in mason jars. Because of the acidity in the tomatoes and the lime juice, you can keep it in your fridge for a month or so if you seal it properly. :) But if you're not making to looking to make a large batch of salsa, then you can obviously halve the recipe. :)

Makes approximately 6 cups of salsa


1 28 oz can diced tomatoes, with juice (I like the San Marzano tomatoes the best)

1 28 can whole tomatoes, juice drained (same here, go team San Marzano)

2 roasted red peppers, jarred

1/4 yellow onion

3-4 cloves of garlic

1 bushell cilantro

1/3 cup lime juice

1/2 cup jarred pickled jalapenos (you can do a little less or a little more depending on how spicy you want it)

1 tsp salt

1 tsp cumin

1 tsp pepper

1. Add the garlic, roasted red peppers, onion and lime juice to the blender or food processor and puree.

2. Add the tomatoes, pickled jalapenos, salt, pepper and cumin and blend until everything is the desired consistency. I like some smoothness with some chunks. If you're using something like a Vitamix, make sure it is on a lower setting so you're not pureeing everything. If you're using a food processor, you will have to have a large on, or do it in batches.

3. Add the cilantro and pulse again a few times.

Serve with chips or with anything else your little heart desires.

(If you wish to can some, make sure you get a good deal on it. It really is very simple. You just screw the lids on the mason jars, submerge them in water, boil for 10 minutes and carefully remove from water with a canning kit, The heat should seal the lid so that it doesn't pop when pressed down.)

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