Quote Originally Posted by Total_Blender
Chunky only, preferably homemade. "Restaurant style" is for gringos .

1.) No seasoning mix needed
2.) 4 cans whole tomatoes, drain the juice from them. Never use fresh tomatoes. Don't ask me why its just better that way. Save juice from tomatoes for soup or whatever.
3.) chop 2 cloves garlic
4.) crumble in 1 dried Ancho chilie (you can get these at any grocery store on the "Mexican" aisle.
5a.) 1 chopped fresh jalapeno
5b.) 2 roasted jalapenos, 1 roasted poblano chilie, chopped *
6.) pinch of salt
7.) 1/2 tsp of cayenne pepper
8.) juice of 1/2 lime
9.) 1/2 cup fresh cilantro leaves
10.) 1/2 tsp sugar (sounds wierd, but trust me its good)

Combine all ingredients in blender, pulse 3-4 times, let sit in fridge for 1 hour.... it will turn from pink to red. *To roast peppers, place in 500 deg. oven until peppers become soft and skins start to peel off.

That makes about the best salsa you'll ever have. Whats also good is if you combine everything into a tin-foil pouch instead of blending it, leaving a little opening at the top and put it on the grill for a smoked flavor.
You're my hero! I would never expect anyone I don't know to put more effort than opening a pouch and pouring the packet into a few diced vegetables though...well, tomato is technically a fruit but you know what i mean. Especially when they don't think about simply putting the common chunky style salsa in a blender to smooth it out then put it back into the container.

I even make my own steak sauce.