Restaurant Style Salsa
Ever a little disappointed in the jar of salsa you just decided to try from the market? Not into chopping tomato, after tomato, after tomato and getting cilantro stuck in your fingernails? Well, thanks to Pioneer Woman, I’ve found a salsa recipe that’s sure to satisfy and takes, quite literally, less than 10 minutes to prepare. And, The Phoenix, Mr. Salsa Snob Extraordinaire, approves. (I say that in the most loving way possible, honey.) Amen.
I don’t even have much to say. Just throw it all in a blender or food processor and pulse to your desired consistency.
That’s it.
But don’t forget to let the flavors meld in the fridge for awhile. Muy importante.
Enjoy! And, Go Colts!
Restaurant Style Salsa
recipe from Pioneer Woman
- Details
- Prep Time: 10 minutes.
- Ready in 10 Minutes.
- Makes: 12 Servings
- Ingredients
- 1 can (28 oz) whole tomatoes with juice
- 2 cans (10 oz) Rotel (diced tomatoes and green chilies), drain to remove some of the heat if you would like
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 whole jalapeno, seeded and ribs removed, chopped
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/2 cup cilantro
- 1/2 whole lime juice
- Directions
- Combine all ingredients in a blender or food processor. Pulse until you get the salsa to the consistency you like. Test seasonings with a tortilla chip and adjust as needed.
- Refrigerate salsa for at least an hour. Serve with tortilla chips to the ones you love.
You may also like:
Mexican Corn Salsa
Mango Salsa
Honey-Glazed Salmon with Pineapple Salsa
About
I'm Vanessa and I have quite the soft spot for great food. I am a little bit addicted to trying new recipes and will share all the best ones with you.
Visual Cookbook
Now this was a good salsa. Much better than any Pace, Tostitos or other jar salsa you get in the store. And even better than the restaurant style salsa’s you can get in the produce chillers. And I can even make this salsa for the super bowl party, and best of all I get to use a blender.