Recipe

The Best Restaurant Salsa Made At Home Recipe

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Ingredients

1-2 tsp pickled jalapeno peppers (more if you like it extremely hot!!) .
1/4 tsp garlic powder, again to taste..I love garlic so I probably use more. I wanted to give a range like 1/4 to 1/2 on th .
28 oz crushed tomatoes .
1/2 tsp salt (actually 1/4 to 1/2 tsp of salt to taste. NOTE, I use kosher salt for this...it will probably d)

Directions

Step #1 Basically, you just stir up the ingredients & you got it, but since the orginal recipe called for a 6 lb can of tomatoes I'm really just estimating what I've done to make it a smaller batch.
Step #2 I take the pickled jalepenos (which at my store comes as jalepenos rings) & I chop them up fine in my mini processor.
Step #3 Once sliced up fine, I add what I'm estimating as 1 to 2 tsps of jalapeno.
Step #4 For those of you who don't measure like me, it seems to be about 6 or 7 medium sized rings from the jar.
Step #5 However, I'm sure size differs from brand to brand.
Step #6 So, my suggestion is to go light on the jalepanos for your first try.
Step #7 Don't trust the first taste of the salsa -- wait until the next day & taste it.
Step #8 It gets hotter after it has had time to sit.
Step #9 So if the next day it isn't hot enough for you, add more sliced jalapenos or just add a little of the jalapenos juice from the jar.
Step #10 When it comes to salt be careful not to over salt -- though I've found if I go too light then it doesn't taste right (taste more like store bought).
Step #11 So again, go light & then add small amounts till it tastes right.
Step #12 Same thing with the garlic powder.
Step #13 Remember you can always add but ya can't take out.
Step #14 Course, my first batch was so hot that I had to add another 28 oz can of crushed tomatoes before we could eat it (I think that was about 2 tbsps of jalepnos & some of the juice!).
Step #15 The key to it is to be flexible, be willing to try different amounts till it tastes like you want.
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