I love restaurant-style salsa, so when I saw Pioneer Woman's recipe on my friend Sarah's blog, I had to make it immediately!
- 1 can (28 Ounce) Whole Tomatoes With Juice
- 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
- ¼ cups Chopped Onion
- 1 clove Garlic, Minced
- 1 whole Jalapeno, Quartered And Sliced Thin
- ¼ teaspoons Sugar
- ¼ teaspoons Salt
- ¼ teaspoons Ground Cumin
- ½ cups Cilantro (more To Taste!)
- ½ whole Lime Juice
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
Notes: I used one large jalapeño, including the ribs and seeds. I would describe the salsa as medium-hot. Tim loves spicy food, so I'll probably use two next time. This makes a lot, but we ate the entire batch within a week.
I make my own salsa in summer using fresh tomatoes, but I never had made it in winter. This recipe is so good! I think it may be my favorite salsa of all time.
Liz's Rating: 10/10
Tim's Rating: 9.5/10