Jessica's Salsa

salsa2

Restaurant Style Salsa

Courtesy of The Pioneer Woman

Ingredients: 

  • 1 can (28 Ounce) Whole Tomatoes With Juice
  • 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
  • 1/4 cup Chopped Onion
  • 1 clove Garlic, Minced
  • 1 whole Jalapeno, Quartered And Sliced Thin
  • 1/4 teaspoon Sugar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ground Cumin
  • 1/2 cup Cilantro (more To Taste!)
  • 1/2 whole Lime Juice

Directions: 

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl. 

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.

*I do this in my KitchenAid blender and it works just fine. The type of canned tomatoes you use is forgiving, I've used diced instead of whole, "Salsa Style" canned tomatoes instead of tomatoes and green chilies, etc. The spiciness level is adjusted with the jalapeno, I've used half before and whole, just depends on your spice tolerance! Every time I've made this salsa people have requested the recipe. It's a keeper!

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