Name: Restaurant-Style Salsa
Prep time: 15 min
Yield: 7 servings
Cuisine: North America, Mexican
Ingredients: 1 can (28 ounces) whole tomatoes, drained; 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained; 1 can (14-1/2 ounces) Mexican stewed tomatoes, drained; 1 can (10 ounces) diced tomatoes and green chiles, drained; 1 medium onion, quartered; 2 banana peppers, seeded and coarsely chopped; 2 jalapeno peppers, seeded and coarsely chopped; 3 garlic cloves, minced; 2 teaspoons salt; 1/4 teaspoon ground cumin; 1/2 cup minced fresh cilantro; 1/4 cup lime juice; 2 medium ripe avocados, peeled and cubed, optional; Tortilla chips

We're all partial to the chips and salsa at our favorite Mexican joint. Learn how to make salsa at home that's just as good.

Ingredients

1 can (28 ounces) whole tomatoes, drained

1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained

1 can (14-1/2 ounces) Mexican stewed tomatoes, drained

1 can (10 ounces) diced tomatoes and green chiles, drained

1 medium onion, quartered

2 banana peppers, seeded and coarsely chopped

2 jalapeno peppers, seeded and coarsely chopped

3 garlic cloves, minced

2 teaspoons salt

1/4 teaspoon ground cumin

1/2 cup minced fresh cilantro

1/4 cup lime juice

2 medium ripe avocados, peeled and cubed, optional

Tortilla chips

Instructions

1 Prep ingredients

2 With canned tomatoes, this step is a breeze. Just drain the canned tomatoes (draining gives the salsa have a thicker texture) and toss 'em in the food processor. If you're subbing fresh tomatoes, give them a rough chop and into the processor they go. Next up is the peppers. Remove the seeds to make a milder salsa, or leave them in for the spicy, sinus-clearing kind. Always wear disposable gloves when cutting hot peppers (the oils can burn your skin). Now all you have to do is mince the garlic, chop the cilantro and toss in the spices. Finish it off by squeezing in lime juice (some recipes call for vinegar, but we prefer the vibrant punch of fresh lime juice). Test Kitchen Tip: We love fresh, summer tomatoes, but stick to the canned variety the rest of the year. Canned tomatoes are picked and packed at the peak of their freshness, which means you'll have sweet, ripe tomatoes all year long.

3 Now that all the ingredients are in the food processor, it's time to decide if you want chunky or smooth salsa. Pulse the food processor a half dozen times and check the consistency. Scrape down the sides using a rubber spatula to make sure all the ingredients get incorporated. If you're going for chunky salsa, stop here. For a smoother salsa, go ahead and pulse another half dozen times. When everything is well blended, those flavors really come together (plus it's easier to keep the salsa on the chip). Test Kitchen Tip: You can use a blender instead of a food processor, but it's harder to make a chunky salsa. With the blender, you may have to stop and stir the ingredients from time to time—especially if your blender isn't that powerful.

4 Taste and serve

5 If you're not tasting, you're not cooking! Dip a chip and make sure the salsa is to your liking. Tasting with a chip allows you to fully experience the salsa, adding crunchy texture and salt to the party. If you have time, give the salsa a few hours in the fridge (or overnight if you can) to marry and meld the flavors. Test Kitchen Tip: If you think something's missing but you can't put your finger on it, add a small amount (one or two teaspoons) of neutral oil. Fat carries flavor, and the oil will add a decadent texture to the dip.