From @Brian Lagerstrom

Mexican Restaurant Salsa

Name: Mexican Restaurant Salsa
Prep time: 5 min
Total time: 5 min
Yield: 8
Ingredients: 1/2 white onion (about 100 g), coarsely chopped; 1 jalapeno (about 50 g), split, seeds and ribs removed, cut into pieces; 10 g garlic (about 3 cloves), halved; 10 g fresh cilantro (about 1/4 cup); 10 g fresh lime juice (about 1/2 lime); 5 g white distilled vinegar (about 1 tsp); 5 g salt (about 1 tsp); 200 g tomato sauce (about 3/4 cup); 200 g diced fire-roasted tomatoes (about 3/4 cup)

5 min · Serves 8

salsa
dip
mexican
quick
vegetarian

5 mintotal

5 minhands on

8steps

8servings

Watch it

Ingredients

1/2 white onion (about 100 g), coarsely chopped
1 jalapeno (about 50 g), split, seeds and ribs removed, cut into pieces
10 g garlic (about 3 cloves), halved
10 g fresh cilantro (about 1/4 cup)
10 g fresh lime juice (about 1/2 lime)
5 g white distilled vinegar (about 1 tsp)
5 g salt (about 1 tsp)
200 g tomato sauce (about 3/4 cup)
200 g diced fire-roasted tomatoes (about 3/4 cup)

Method

Place the onion, jalapeno, garlic, cilantro, lime juice, vinegar, and salt into the food processor.
Pulse for 30–45 seconds until finely broken down into a coarse, pulpy texture.
Scrape down the sides of the bowl with a spatula.
Pulse for an additional 15 seconds.
Add the tomato sauce and fire-roasted diced tomatoes.
Pulse for 15–20 seconds to combine to your desired texture.
Taste for salt and acidity.
Serve cold or at room temperature with thin, salty tortilla chips.

Get PocketCook

Free. It puts this on your shopping list, keeps your place, and rings when something is ready.