Salsa staple.

Since I discovered it, I have made this salsa nonstop.  Here is a weekly vignette on my countertop.

I like this salsa far better than any ready-made jar version I've tried, even though it starts with canned tomatoes--which, by the way, is another reason I love it.  Sure, if we're having company or headed out, I will make my signature salsa and plan for the chopping.  And more chopping.  But this one?  This one comes together in no time in the blender with ingredients I always have on hand.  And it can sit in a huge vat in the fridge for up to two weeks--though I'm guessing on that as it has never lasted past a week.  Yes, we like our salsa.  This one especially.  

Restaurant Style Salsa, via The Pioneer Woman

Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice 
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) (*I use one can mild, one can normal*)
• 1/4 cup Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin (*usually omit*)
• 1/4 teaspoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground Cumin
• 1/2 cup Cilantro (more To Taste!) (*usually 3/4 to a full cup*)
• 1/2 whole lime (juiced)

Preparation Instructions

As the Pioneer Woman notes, this makes a huge batch*.  I put mine in my Blendtec blender but she recommends using a 12-cup food processor.

Blend ingredients until you get the consistency you'd like---we like this particular salsa pretty smooth.  Add additional seasonings to taste.

Refrigerate salsa for at least an hour.  Serve with tortilla chips or cheese nachos.

Enjoy!

Sandra

*it makes so much, we often send over a jar to some fellow foodie neighbors (pssst, Harriet, this is what we send over when we're feeling share-sy).