it’s cooking with downshift time!

this is how i make restaurant-style salsa.

the most important part is the canned, whole, peeled tomatoes

then:

- half an onion, coarsely chopped 
- 2 cloves of garlic, sliced
- 1 tsp salt
- pepper of your choice (serrano, here) to taste
- juice of a small lime

process to your desired consistency, and ideally serve after letting chill overnight in the fridge.

Community •I cook for a living • Chef •
Previously @ The Restaurant at Meadowood⭐️⭐️⭐️• Email: Jmagg25@icloud.com 


/recipes


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