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Thursday, March 25, 2010

Restaurant Style Salsa

This is our new all-time favorite winter salsa.  Beware, it's super yummy!  Adapted from Pioneer Woman

Prep Time: 10 Minutes Cook Time: Servings: 12 (this makes a LOT)

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies), slightly drained
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin (she leaves the seeds and membranes in)
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (or more to taste, up to a whole cup)
½ whole Lime Juice (or a 1 whole lime if it's a smaller one)

Preparation Instructions
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.

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