I just love going out for Mexican food. Everyone’s favorite part is always the appetizer of chips and salsa. Their salsa is always amazing! Well, being gluten free and corn free…the days of enjoying their chips and salsa are long gone. However, I won’t let that stop me from enjoying the deliciousness and it’s so easy, you can save money and dig in right at home!
What I love about this recipe is that it is surprisingly easy. You’ll wonder why you haven’t been making it all along! As you transition, or have already transitioned, into a real food centered kitchen, you’ll usually have the ingredients on hand. This makes it a whole lot easier. Usually the only things I need to pick up are the jalapeno and maybe the canned tomatoes since I usually just use fresh.
All you need are: canned whole peeled plum tomatoes, onion, garlic, fresh cilantro, jalapeno, salt, and a lime. BOOM! So easy right?! Toss it all in your food processor (a blender would work as well) and pulse until desired texture is achieved. If you use a blender, be careful not to turn it into soup. It will only take 5-10 seconds to get the texture in the picture.
This recipe made 2 1/2 16 ounce Ball canning jars worth of salsa. Use on tacos, taco salad, shredded chicken, and my personal favorite, sharing with friends.
A quick note on chips: always, always, always read your labels. I usually just grab a brand that highlights gluten free on the front label. Not all tortilla chips or plain salted chips are guaranteed to be gluten free. They sneak it into everything! Baked chips and flavored chips are almost guaranteed to have a gluten containing ingredient or two in them.
Restaurant Style Blender Salsa
- 28 ounces canned whole peeled plum tomatoes
- 1 small yellow onion
- 1 jalapeno
- 3 cloves garlic
- 1/2 cup cilantro or to taste
- 2 tsp sea salt
- juice from one lime
- Place all ingredients in your food processor. Process until desired texture is reached. I pulsed for a total of about 30 seconds and 7 ish pulses