Utilizing tinned fire roasted tomatoes means you can whip up this
Mexican Restaurant Salsa in nothing flat for a fraction of the cost of prepared jarred salsa.
Recently I was in a simple Mom and Pop Mexican restaurant. You know the type. There were neon cervesa signs, dusty sombreros, and wilting pinatas on the walls. The food isn’t fancy, and it comes to us on sagging paper plates- but the authenticity is real, the food is delish and the price tag reasonable.
When we got there they plunked the required bowl of salsa and hot chips in a basket in the middle of the plastic clothed table. This was not the red tomatoey kind, nor was it a chunky pico de gallo either. It had a rich red color and a thick consistency, riddled with bits of peppers, onions and cilantro. From that moment on I endeavored to create and easy Mexican Restaurant Salsa.
To be honest I don’t make a lot of homemade salsa. There are some pretty fresh and tasty varieties out there and for a few bucks a jar I can stock up and forget about it. However it is not uncommon to have last minute friends stop over, and salsa and chips are a reliable crowd pleaser. The beauty of this recipe is I am pretty much guaranteed to have the ingredients on hand. So if they bowl starts to get low, or if the week has been salsa munching heavy- it’s good to have a reliable back up.