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.)

2 comments:

  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 groceries...now 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 fine...no worries

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

    ReplyDelete

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