In my book there are two different types of salsa. Type A salsa focuses more on the tomato. The tomato flavors are more apparent, the flavor is mild, and the consistency is a wee bit runny from the juice of the tomatoes. Type B salsa is more focused on spice. The tomato flavor is there, but more muted, with lots of spice and a thicker sauce. My husband makes a really good ‘type B” salsa, but I'm always up for trying a new version. I think this particular salsa recipe fits more in the "type A" category. I found the flavors to be really good, but the spice level was missing a bit. I doctored it up to my liking, but the man of the house still thought it could use more spice. I left the originally recipe below because salsa should be made according to your own preferences. If it needs more spice, add in some more black pepper and/or jalapeños until its right for you! With that said, this is still a great salsa recipe - as the name indicates "restaurant" quality and definitely better than any kind from a jar!
Restaurant Style Salsa
28 oz canned whole tomatoes with juice
2 (10 oz) cans Rotel (diced tomatoes and green chilies)
1/4 cup onion, chopped
1 clove garlic, minced
1 jalapeno, quartered and thinly sliced
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon cumin
1/2 cup cilantro
juice of 1/2 a lime
Combine whole tomatoes, Rotel tomatoes, onion, jalapeno, garlic, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until desired consistency, about 10 to 15 pulses. Test seasonings and adjust as needed.
Refrigerate salsa for at least one hour. Serve with tortilla chips.
Source: Pioneer Woman
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