Salsa Recipe - Authentic Mexican Restaurant Style Salsa Recipe

Given the chance, most Mexican food lovers will choose fresh restaurant-style salsa over the many store bought varieties.

Yet the beloved store bought brands (Chi-Chi's, Pace, El Paso, etc.) never even try to emulate the restaurant style. Their salsas are packed with additives, preservatives, and salt. The onions are translucent, the peppers are soggy, and EVERYTHING is billed as "thick and chunky."

REAL Mexican restaurant style salsa is none of these things. The ingredients are finely chopped, the consistency is thinner and mixed together for optimal flavor. It's healthy, nutritious, and fresh. Best of all, it is extremely simple to make, and very affordable.

Gather the following ingredients:

- One large fresh tomato (the bigger, the better)
- 1/4 of a large white onion
- Fresh cilantro (about 20 leaves, and NO stems)
- 3 tablespoons of diced jalapeno peppers
- Small can of tomato juice
- One teaspoon of salt

Follow these instructions:

*All ingredients (except the tomato juice and salt) should be hand-chopped with a knife. Do not use a blender or food processor, as this will come into play later to get the right consistency.

Chop the tomato as finely as possible. Chop the onion as finely as possible. (Note that 1/4 of a large white onion should make 1/3 to 1/2 of a cup.). Chop the cilantro and jalapeno peppers as finely as possible.

Place all the ingredients in a large bowl and mix thoroughly. Add a small amount of tomato juice, about 1/4 cup to start. Pour the mixture into a blender or food processor. Process the salsa on the lowest setting, in short bursts of 1-2 seconds, for approximately 3-4 bursts. Pour the mixture back into the mixing bowl. Sprinkle one teaspoon of salt evenly over the surface and mix it in with a spoon. (DO NOT omit the salt. It is essential for flavoring.)

Finally, give it a taste test with some white or yellow corn chips.If you like the taste, pour the mixture into a serving bowl and enjoy!

If you want to make adjustments to suit your own personal tastes, here are some pointers:

- To make it spicier, add another tablespoon of jalapenos.

- To make the salsa even thinner, add a few more table spoons of tomato juice and blend for an additional 2-3 seconds.

- To thicken it, add one or two tablespoons of finely chopped white onions.

Lastly, please note that refrigerating the mixture overnight will allow the flavors to penetrate each other. The salsa will taste a little better overall the next day, and a little spicier as well.

*Makes one cereal bowl full.

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This article was written by the author of Jacob Destree's Movie Blog.

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