Troy's Fast and Easy Mexican Restaurant Style Salsa

Picture this: Me standing over the sink just as soon as I mixed up my friend Troy's Fast and Easy Mexican Restaurant Style Salsa recipe and not hardly coming up for air. The recipe calls for a four hour chilling out phase in the fridge. I'm sure the flavor will be incredible if immediately after being poured out of the blender was amazing!! I was totally addicted after the first bite.

My friend Troy Beard has shared his Fast and Easy Mexican Restaurant-Style Salsa recipe on Facebook several times over the years. I've reshared it to both my personal page and the Man, That Stuff is Good! Facebook page so I'd always be able to find it. Unfortunately, with all the posts I share, it eventually got buried.

Thankfully, Troy was kind enough to send me the recipe once again. This time, I'm making it official by posting it here so it's always easy to find—and hopefully you'll enjoy it as much as I do!

Troy's Easiest and Best Salsa Ever!

Ingredients

• 1 (28-ounce) can whole tomatoes
• 1 (10-ounce) can diced tomatoes with green chilies
• ½ medium onion, chopped
• 1 tablespoon minced garlic
• 2 tablespoons lime or lemon juice
• A handful of fresh cilantro
• A dash of black pepper
• Salt, to taste (add after blending)
• Optional: 1 jalapeño for extra heat

Directions

Combine all ingredients in a blender or food processor and blend until smooth. Taste and add salt as needed. Refrigerate for at least 4 hours before serving to let the flavors come together. Store leftovers in an airtight container in the refrigerator.

My Notes

I used 1 tablespoon of lemon juice, just as Troy recommended in a comment to me. Would the full 2 tablespoons be too much? Probably not—but I'm a total lemon fanatic, so I may not be the best judge!

I also used the mild diced tomatoes with green chilies and about half a bunch of fresh cilantro. Next time, I think I'll try the hot version to give it a little more kick.

And while I was looking at that blender full of salsa, I couldn't help but wonder...what if I tossed in a little horseradish and a splash of vodka? It might make one amazing Bloody Mary! Hmmmm...

Man, This Stuff is Good!

As you can see, I love some cilantro. Andy hates it but he will eat it in salsa. I hope the amount I threw in is agreeable for him because I LOVE IT!  It's drink it through a straw worthy!

Here's Troy Beard's original Fast and Easy Mexican Restaurant Style Salsa recipe post. Go ahead and bookmark this link because it's a keeper!