Thin Salsa

Submitted by John Coleman

"This salsa is similar to the kind found in Mexican restaurants. It's very different from the canned type in the grocery. It's thin and flavorful. It's so easy to make, and you'll get many complements! You can change the amount of cayenne depending on how hot you like it."

 

• Ready In: 15mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 1 (15 ounce) can whole tomatoes
• 1 garlic clove, diced
• 1 tablespoon onion, diced
• 2 tablespoons fresh cilantro, finely chopped
• 1⁄2 teaspoon ground cumin
• 2 teaspoons salt
• 1⁄2 lime, juice of, squeezed
• 1⁄8 teaspoon cayenne pepper
• 1⁄8 teaspoon black pepper

directions

1. Drain and discard about half the juice from the can of tomatoes.
2. Place all ingredients in a food processor or a blender and pulse until well mixed.
3. Blend more for a smooth salsa and less for a chunkier.
4. Serve with your favorite chips. I like thin tortilla chips.

Reviews

[Leslie P.]

Way too much salt. Wasted the money on fresh ingredients to now throw it away. Should have stuck with store bought.

 

[nudnik]

This was good, but it was missing something. After preparing, I did spice it up quite a bit, but both my partner and I thought it was just OK. Tasted fresh though. Yes, I will vary the ingredients and try again.

 

[jennyboowahoo]

Amazing SALSA!! I've been looking for a thin but good spicy salsa and I finally found it! I will definitely keep this recipe! I had to add a few more peppers than it called for, but that's okay. Thanks so much!

 

[nemokitty]

Hubby asked me to search Zaar for the thin salsa we get a mexican restaurants and yours turned out great! He loved it. I added some diced jalapeno and more cayenne pepper -- we like spicy. Will make again and again. Thanks!

 

[Tea Girl]

This was really good and does really taste like the stuff you get in Mexican restaurants. I made it for some tacos because I don't like paying a lot for the the sub-par taco sauce and salsa you get in the supermarkets here. I added a bit of sugar as one of the reviewers suggested. I would suggest letting it sit overnight because you get the full flavour then. Update: Oct 24 - I decided to try something a bit different with the recipe and left out the cayenne and instead put in a very finely chopped bird's eye in a double recipe of it for more of a kick. It made a wonderful hot salsa without overpowering the other flavours. You could do this with any other hot chili pepper, I just prefer the flavour of bird's eye chilis over very hot ones. I am looking forward to this in my Mexican dinner tonight. Thanks again for sharing this recipe.