Restaurant Style Salsa

My life mission is to figure out how Mexican restaurants make such delicious salsa and queso dip. No matter how hard I try, I can never master their level of heavenly dip flavorage. I’ve seriously considered marrying a Mexican restaurant owner so that I can learn the mystery behind their magical food. Verdict is still out on that plan, but I’m not opposed to it…

So while this salsa is titled ‘Restaurant Style’ Salsa, I’m still going to use that term with a grain of salt, because, let’s be real, they will always make it better than us!

Restaurant masterpieces aside, this is definitely a flavorful, easy to put together, better-than-the-jar-crap, salsa! Aaaand now I’m gonna need to go get a bowl of this so I can continue writing the recipe. BRB….*sets away message*

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RESTAURANT STYLE SALSA

25 calories per serving

0 SP per serving

Alright, I’m back. Let’s make some salsa, amigos.

This is really easy to whip together and gives you a low-calorie snack to nibble on throughout your week. All you have to do is prep a few of the ingredients then add to a food processor or blender until combined.

Start by roughly chopping one clove of garlic and a small red onion (I used a food chopper, mainly because I didn’t feel like crying). Remove the seeds and ribs and dice up one jalapeño. Add the onion, garlic, jalapeño, 1 C of fresh cilantro leaves, two 10 oz cans of diced tomatoes (drained), the juice of 1 lime, 2 tsp of sugar, and salt and pepper to taste, to a food processor or blender. Mix until desired consistency.

Enjoy! Serve with tortilla chips. I recommend Xochitl brand, because they’re the most similar I have found to restaurant style chips (thin, crispy and unsalted!)

This salsa was the regalo that kept on giving this week. (See what I did there….#spanishh) I loved snacking on it with cheesy guacamole! I also mixed it up with some of the cheesy, taco-y, mix that I used in the always delicious southwestern stuffed mini peppers to make another tasty dip, AND topped my vegetarian 7-layer tostadas with it! (Recipes to come later this week!) 🙂

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**Recipe adapted from Damn Delicious (which is an accurate description of this salsa!)

What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions! 

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