LeGourmetTV Is Now Glen & Friends Cooking!
What we have here is the restaurant salsa that lands on the table with nacho chips at those chain restaurants... and we love it! So yeah - haters gonna hate - we make this from canned tomatoes...
Here's the deal: Fresh tomatoes are great, two months of the year. Especially here in the North. The other 10 months, grocery store tomatoes are crap; picked green, shipped 1000's of Km, and are varieties that taste like nothing. Canned tomatoes are picked ripe, and pack flavour that's waaaaaaaaay better. So if using 'fresh' mid winter styrofoam grocery store tomatoes makes you feel superior. Then go right ahead.

Ingredients:
1 796 mL can whole tomatoes with juice
1 540 mL can diced tomatoes & green chilies
1 onion
1 clove garlic
1 jalapeño
½ cup cilantro
¼ tsp sugar (optional)
¼ tsp salt (optional)
¼ tsp ground Cumin
½ tsp oregano
½ juice from a lime

This is not Pico de Gallo! If you want that recipe: https://youtu.be/9SoUU2njXK0

Maybe you want a great guacamole recipe: https://youtu.be/7n-bX6yWE_o

Method:
Roughly chop the garlic, onion, and jalapeño.
Toss into a food processor along with the cilantro, and pulse just to break them up a little bit more.
To the food processor add whole tomatoes, diced tomatoes & green chilies, sugar, salt, cumin, oregano, and lime juice, pulse until you get the salsa to the consistency you'd like.
Refrigerate for at least an hour before serving.
Salsas Para Tacos!


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Making Hong Kong Egg Tarts: http://youtu.be/gUdoYeG9kUA?list=UUsU15yvILBmnHPeAf4SFVaQ

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