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).