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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Restaurant Salsa Recipe

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This recipe for Restaurant Salsa is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
28 ounce can whole plum tomatoes including juice
1 small white onion peeled and roughly chopped
1 - 2 jalepeno peppers seeded and chopped
3 cloves garlic chopped
1 ½ teaspoons ground cumin or to taste
1 teaspoons salt or to taste
¼ - 1 teaspoon granulated sugar optional and to taste
1 - 2 handfuls cilantro (I prefer 2)
About 3 tablespoons lime juice

Directions:
Directions:
1. Add all ingredients to food processor in the order listed. Pulse a few times to break up the large pieces, then process until texture is as smooth as desired.
2. Taste the salsa and based on personal preference, adjust as necessary.
3. Transfer to airtight container and let sit in the refrigerator for a couple of hours or 1 day for best flavor.
4. Serve with tortilla chips and enjoy!

Personal Notes:
Personal Notes:
If you do not have a food processer, I find that this can also be made in a high-powered food blender. This salsa is delicious and so easy to make. An added bonus - it's very low in fat! We like it on baked potatoes or scrambled eggs, too!

 

 

 

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