May
31
This recipe made two large mason jars full, so it will last awhile. We've went through a bag of chips and have one mason jar left. It's really hard to stop eating - just the same as being at a Mexican restaurant. If you want step by step picture instructions visit The Pioneer Woman's recipe. I'm not even trying to compete with those gorgeous photos.
Restaurant Style Salsa
from The Pioneer Woman
INGREDIENTS
1 - 28 oz. can whole tomatoes with juice
2 - 10 oz. cans Rotel (diced tomatoes with green chilies)
1/4 cup onion, chopped
1 clove garlic, minced
1 whole jalapeno, seeded, quartered and sliced thin
1/4 tsp. sugar
1/4 tsp. salt
1/4 tsp. ground cumin (or more to taste)
1/2 cup cilantro (or more to taste)
1 - 28 oz. can whole tomatoes with juice
2 - 10 oz. cans Rotel (diced tomatoes with green chilies)
1/4 cup onion, chopped
1 clove garlic, minced
1 whole jalapeno, seeded, quartered and sliced thin
1/4 tsp. sugar
1/4 tsp. salt
1/4 tsp. ground cumin (or more to taste)
1/2 cup cilantro (or more to taste)
1/2 whole fresh lime juice
DIRECTIONS
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.
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.
