cooked salsa

This mild restaurant style salsa is made from scratch with fresh tomatoes. It’s packed with so much delicious flavor - you’ll love this easy homemade salsa!

Restaurant Style Salsa

tomatoes

jalapeno

onion

garlic

½ Tablespoons olive oil (divided)

fine sea salt (or to taste; divided)

Preheat the oven to 400 F (204 C).

Place the tomatoes, jalapenos, onion, and garlic on...

Place the tomatoes, jalapenos, onion, and garlic on a nonstick baking sheet (parchment paper lined if you’d like easier cleanup). Drizzle with 2 Tablespoons olive oil and sprinkle with ½ teaspoon fine sea salt.

Bake for 30 minutes.

Remove from the oven and let cool somewhat,...

Remove from the oven and let cool somewhat, about 20 minutes.

Move everything from the baking sheet to a...

Move everything from the baking sheet to a food processor fitted with the S-shaped blade. Don’t forget all of the remaining oil and juice from the pan! A lot of the flavor is in this liquid and it needs to be blended into the salsa. Pour in the remaining ½ Tablespoon olive oil. Pulse until you reach the texture you prefer. Taste, and add additional salt to taste preference. Pulse to combine.

These salsa poached eggs are like a southwest spin on shakshuka. Eggs poached in a rich and flavorful tomato sauce with green chiles.

Salsa Poached Eggs

garlic (0.16)

olive oil (0.32)

15 ounces. can fire-roasted diced tomatoes (1.00)

green chiles (0.67)

tomato paste (0.14)

tsp cumin (0.05)

cayenne (0.02)

salt (0.03)

tsp black pepper (0.02)

water (0.00)

eggs (0.93)

green onions, sliced (0.20)

Tbsp chopped cilantro (optional) (0.10)

Dice the onion and mince the garlic. Add both to a deep skillet with the olive oil and sauté over medium heat until the onions are soft.

Add the diced tomatoes (with juices), green chiles (with juices), tomato paste, cumin, cayenne, salt, pepper, and water. Stir to combine.

Allow the salsa to come up to a simmer, stirring occasionally. Let the salsa simmer for about ten minutes, or until it is slightly thickened.

Use the back of a spoon to make four indentations in the sauce. Crack one egg into each indentation.

Place a lid on the skillet, turn the heat down to medium-low, and let the eggs simmer in the sauce for 7-10 minutes, or until they reach your desired doneness (less time for runny yolks, more time for solid yolks).

Once the eggs are cooked, garnish with sliced green onion and chopped cilantro, then serve with tortilla chips or over a bowl of grits.

Top 2 cooked salsa recipes from across the web

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Top Tags

Restaurant Style Salsa

Salsa Poached Eggs

Top 2 cooked salsa recipes from across the web

The most viewed cooked salsa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Restaurant Style Salsa

Salsa Poached Eggs

The most viewed cooked salsa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine