Want to create the magic of endless restaurant chips and salsa at home? Look no further. This salsa recipe is a staple in our house since I make it about every other week. It does more than just chip duty though; it’s a quick lunch scooped over 1/2 a cubed avocado, a topping for quesadillas or burrito bowls, or baked with chicken and rice. Also, a great chip alternative is thinly sliced radish “chips.” This salsa tastes so much fresher than the regular jarred stuff, and I would argue, it’s better than fresh tomato salsa. For restaurant-style chips, spread chips on a cookie tray, sprinkle with a little fresh lime juice and Kosher salt, and warm in the oven at 200°F. Here’s how to make the salsa.
1 clove garlic
1/4 red onion
1/2 jalapeño, with or without seeds depending on your heat tolerance
1 10 oz can Ro-Tel
1 14.5 oz can diced tomatoes
1/2 lime, juiced
1/3 bunch of cilantro, stems included
1 teaspoon cumin
1 teaspoon honey
1/2 teaspoon Kosher salt
Toss garlic, onion and jalapeño in a blender or food processor and pulse until roughly chopped. Add the rest of the ingredients and pulse until well blended. Store in an airtight container, and it will keep in the fridge for about a week.