Sunday, February 21, 2010

Restaurant-style Salsa

1 can (28 oz) whole tomatoes with juice
2 cans (10 oz) Rotel (diced tomatoes and green chiles)
¼ cup chopped onion
1 clove garlic, minced
1 whole jalapeno, diced
¼ tsp sugar
¼ tsp salt
¼ tsp ground cumin
½ cup cilantro
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 (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.

Comments from the cook: I found this recipe on The Pioneer Woman Cooks. I followed it exactly...except for leaving the jalapeno seeds in (which she does, and I would never dream of). It is fantastic. Akin to the salsa at Chili's that we can never seem to get enough of.

It makes a FULL blender's worth, so make sure you've got lots of chips on hand and a little bit of help to eat it. :)

Originally found on The Pioneer Woman Cooks website. (Text taken from her site.)


  1. hey alicia-ive been trying to get us on a budget as far as groceries go...after staying with family for a year we haven't really had to worry about that we are out again i want to get a handle on our spending before it gets too crazy...ive read through your blog that you have a specific set up with your budget...if you are able to/want to, i would love to see and inventory of what you (an awesome cook) keeps in stock in her kitchen and about how much you spend a month on groceries...if this is too much or you don't feel like sharing thats worries

  2. THIS IS IT! The real deal! MY FAVORITE salsa! Recommended for eating with a spoon! ...Well, with a chip, but by the spoonful!


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