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Combine the tomatoes (set aside 1 tomato for garnish on top), cilantro, jalapeno, and garlic salt in a blender or food processor. Set aside some tomato, cilantro, and green onion to hand chop to garnish the salsa.
Stir in sliced green onions and el pato sauce.
Taste and season accordingly. Start with 1 teaspoon of garlic salt and keep adding to taste. This recipe uses all fresh ingredients so the fresh tomatoes soak up the salt. If you don't use the canned el pato salsa, you will need to add more garlic salt to the recipe.
Sprinkle the top with the hand chopped tomatoes, green onions, and cilantro to make it more chunky. Refrigerate the salsa for at least an hour to give time for flavors to develop.
*May use 1/2 jalapeno if you want a mild salsa. Most of the heat is located in the seeds and inner membrane. Remove those for a mild flavor. If you like heat, add the entire jalapeno!
Calories: 11kcal, Carbohydrates: 2g, Sodium: 197mg, Potassium: 140mg, Sugar: 1g, Vitamin A: 575IU, Vitamin C: 9.6mg, Calcium: 9mg, Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you love this Homemade Restaurant Style Salsa as much as we do! Thanks for all of the love and support. Have a great day, my friends!
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