Restaurant Style Salsa

Salsa..... I love it.

I remember watching my uncle and cousin make a similar salsa when I was a kid. I had seen my cousin throw a Nilla wafer in the blender and my jaw dropped. What? A Nilla wafer doesn't belong in salsa. The next time I saw it made, I had to ask what happened to the wafer and sure enough it was done again. I later realized that it was just something to trip me up, but that was typical of them. :) My salsa does not include a wafer.

Also, my love of salsa grew while I was pregnant with my daughter and then again with my son. My biggest craving was a good restaurant style salsa and I was at the point of drinking it, but my husband would give me the look of "don't you dare, especially while we are out eating." I still have those cravings at times, but not near as bad.

This salsa recipe has been modified to my taste based off of a recipe that I found somewhere online. Obviously this is a very versatile recipe for changing based on your own tastes. Experiment and enjoy.

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Salsa

1 large can crushed tomatoes

1 small can crushed tomatoes

1 small can whole stewed tomatoes

3 tomatoes, skinned and chopped

1 medium white onion, chopped

½ medium yellow onion, chopped

½ medium red onion, chopped

1 jalapeno with seeds, chopped

2 jalapenos without seeds, chopped

4 cloves garlic, minced

1 tsp. cumin

1 ½ Tbsp. cayenne pepper

1 tsp. dried cilantro

1 ½ tsp. salt

½ tsp. black pepper

Juice of ½ lemon

3 Tbsps. fresh parsley, chopped

Add all ingredients to a large pot but the lemon juice and parsley. Cook for 30 minutes. Use and immersion blender to blend to the consistency desired. Add lemon juice and parsley and chill.