Saturday, February 6, 2010

Restaurant Style Salsa

I have made salsa a few other times but the results were never anything to write home about. I came across this recipe on Pioneer Woman's site and thought that it sounded right up my ally. Since I prefer my salsa with no large chunks in it, the food processor was definitely my best friend when making this. The nice thing about this recipe is that you can make it as chunky or smooth as you like it. Heck you can make half of the batch chunky and half of it smooth. Really, it is so easy and foolproof.

I typically hate cilantro but thought that a teeny bit would be ok in the recipe. I was right, it was fine. Actually this recipe was quite delicious. Even my husband, the condiment hater, was scooping it up all night long. I took my leftovers into work the following day and the entire batch of salsa was polished off in a matter of a few hours.By the way, this recipes makes enough salsa for a small army. I think I had about 4 1/2 cups of it when all was said and done. Another thing to think about is draining the Rotel. The recipe does not mention it, but I did it. It seemed like the salsa would have been to watery if I had not. Enjoy!

Restaurant Style Salsa
Adapted from
The Pioneer Woman

1 can (28 Ounce) whole tomatoes with juice
2 cans (10 Ounce) Rotel
¼ cups chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin
¼ teaspoons sugar
¼ teaspoons salt
¼ teaspoons ground cumin
½ cups cilantro (or more to taste!)
½ whole lime juice

Preparation Instructions
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.


Maria said...

Thanks for posting this. I'm planning on making it for Sunday and will be sure to drain the Rotel!

Maria said...

Thanks for posting this. I'm planning on making it for Sunday and will be sure to drain the Rotel!

Dave -nibbleanibble said...

The texture is really great! And the colors are not bad too.

Melody said...

I love good restaurant salsa and the warm tortilla chips. I am definitely making this!

Melly said...

I also made this salsa this week. I took 8 oz of it and mixed it with 4 oz of milk, 4 oz of mayo and a ranch packet. It made the best salsa ranch ever. The dressing is great for taco salad and bonus is it cuts your rance calories and fat in half!

Mom on the Run said...

This looks like a great recipe. I just got the Pioneer Woman's cookbook and excited to start using some of her recipes. This one looks like a keeper :)

Anonymous said...

NICE recipe...can't wait to try but, from experience, I can tell a winner when I see one. The only think I'll add is a splash of Extra Virgin Olive oil to bring out the richness of the flavors.

Katy ~ said...

Grins, I don't care for cilantro either. Good on ya for at least trying a little.

Mmmmm...salsa. Good!

annabelle said...

Oh I think this is the recipe my boss used to use, I never asked her for it, so I'm glad to have found this!

Pennies on a Platter (Nikki) said...

I need to try this salsa!