Description
You’ll never go back to the jarred stuff after trying this Restaurant Style Salsa Recipe! It’s bursting with flavor thanks to a mix of tomatoes, vegetables, simple seasonings, and pickled banana peppers.
Ingredients
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1/2 green bell pepper, rough chopped (for food processor)
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1 celery rib, rough chopped
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1/3 cup yellow onion, rough chopped
- 1- 10 oz can rotel diced tomatoes and green chilies (mild)
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1- 14 oz can of diced tomatoes
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1 to 2 tablespoons tomato paste
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1 and 1/4 teaspoon garlic salt (not powder)
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3/4 teaspoon onion powder
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1/4 teaspoon celery salt
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2 tablespoons pickled banana pepper brine*
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1/3 cup hot and spicy pickled banana peppers rings, packed then chopped really small*
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1/2 teaspoon ground cumin (completely optional!!)
Instructions
- Chop the vegetables: Add the bell peppers, onion, and celery to a food processor. Pulse until they’re diced into very small pieces (but not mush). Scraping down sides a few times if necessary.
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Add the rest: Next, add the Rotel tomatoes, canned diced tomatoes, 1 tablespoon tomato paste, spices and banana pepper brine to the processor. Pulse until the tomatoes have broken down, about 15 pulses or so or until you're happy with the consistency
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Add the banana peppers: Finish by stirring the chopped pickled banana peppers into the salsa. And add more tomato paste if necessary for taste and thickness.
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Let it chill: Serve right a way and enjoy or transfer the salsa to a bowl or airtight container and place it in the fridge to chill for later. Step by step photos, tips, suggestions and more in above post.
Notes
- Banana peppers: I use Bick’s Hot and spicy Pickled hot banana pepper rings for this recipe.
- If you'd like the salsa spicer use Original Rotel and or add a pinch or two of cayenne pepper.
- To store: Keep salsa in an airtight container for up to 10 days in the fridge.
Post was originally published January 2019 and has been updated.
- Prep Time: 10 minutes
- Category: Sauces & Dressings, Gluten free
- Method: Food processor
- Cuisine: Mexican