Mexican Chopped Salad is a yummy salad full of southwest flavors to help kick off the summer…
Eating Mexican at home was never quite the same as going to our local Mexican restaurant. Mainly because one, I didn’t have to do the dishes when we ate out and two, the chips and salsa are the highlight of our meal and we could not get our homemade salsa to taste like a simple authentic Mexican restaurant style salsa.
Our family got the idea to go on a salsa quest for a recipe that reminded us of our local Mexican hang out. We first tried fresh tomatoes thinking that just had to be their secret. It was good, but not what we were looking for. We tried several different seasonings and vegetable combinations and even cooking the salsa after we mixed it all together but none were quite what our local restaurant had. Then we hit on the secret. Your not going to believe this but it was canned stewed tomatoes!
We also realized fresh cilantro was another key ingredient. It seemed however every time we wanted to make salsa we had to run to the store to get fresh. One day just for fun, we popped the left over cilantro in a zip lock bag and froze it. It works perfectly! We just pull out the bag and snip what we need into our salsa and put the rest back into the freezer. The fresh taste is nothing to be compared to dried cilantro in our recipes.
A salsa recipe that will make you think you are at an authentic Mexican restaurant when you make this at home.
- 2 14 oz cans of stewed tomatoes
- 1 10 oz can of Rotel diced tomatoes and green chilies
- 1/4 cup of chopped onions
- 2 tea (or more) diced fresh pack jalapeño peppers or chopped pepper of your choice
- 1 clove of mince garlic
- 1/2 teaspoon sugar
- 1/2 salt
- 1/4 teaspoon cumin
- Juice of 1/2 lime
- 1/4 cup (or more) fresh or frozen cilantro
- Pulse all in a food processor to desired chunkiness.
- Chill for one hour before serving.