Basic Salsa Kicked Up a Notch!

So the internet is abuzz with "restaurant style" salsa recipes. All of them call for canned tomatoes and Rotel from what I've seen. None of these people are more limited to fresh tomatoes. Now I LOVE a yummy, fresh pico de gallo type salsa. And this basic salsa recipe is a great one for a saucier, blended salsa. But it still tastes very fresh when it comes to the tomatoes in it. Remember those weekly dinner guests I mentioned a few posts ago? Well, the boys love their chips and salsa. Before they moved over here they LIVED on large bags of Tostitos and Sam's size jars of Pace. I started to notice a trend in the salsa types they liked (or didn't!) at my house. So I got to thinking I'd try to take my basic salsa recipe and make it a little more like a jar or a restaurant style. What I'm sharing with you is actually the same recipe. I've just changed the method a bit. I've gotten a lot of compliments on this when I've served it made like this! Hope you enjoy it, too! Make sure if you're planning to use this for an evening meal, that you make it in the morning (or day before!) so it has plenty of time to chill.

Salsa

2 cups tomato, quartered

1/4 cup onion, chopped large

1/4 cup green bell pepper, chopped large

2 Tbs lemon juice

1-2 Tbs chopped cilantro

1 clove minced garlic

1/4 tsp cumin

1/8 tsp black pepper

salt to taste (start with about 1/4 tsp or so)

1/2 cup tomato paste (I usually just use a whole can locally)

green chilies, fresh or pickled jalapeno, or other form of pepper for kick

In a medium sized pot, put tomato paste, quartered tomatoes, and chopped onion and green bell pepper. Cook over medium heat for 5-10 minutes, stirring often. Remove from heat when tomato skins are starting to peel off and onion is looking a little transparent.  Allow to cool at least slightly. Grab out a few of those peeled off skins, but don't worry about getting all of them if they are still stuck. Pour into blender along with lemon juice, cilantro, garlic, cumin, pepper, salt and jalapeno (or whatever you put in for heat!). Pulse with blender until it reaches a consistency you like. Adjust salt or lemon accordingly. 

Notes: I probably use 2-4 tomatoes depending on their size, about 1/4 of a large onion, and 1/2-1 bell pepper depending on the size. I just put big chunks into the paste to cook it. The blender takes care of the rest! I added cumin to the list of ingredients--its not in the original recipe, but I almost always put some in when I make salsa these days!