Restaurant Style Salsa
September 14, 2010 in appetizer
Last Sunday I spent my morning watching a Chelsea Handler special on Comedy Central. Don’t judge me. Anyway… as soon as she did her joke involving a sombrero filled with salsa, I grabbed my purse and ran to the store. I wanted salsa and I wanted it right then.
The best part of this recipe is that you can adjust it to your tastes. I don’t do spicy foods so I only used 3/4 of a jalapeno which gave the perfect amount of heat. I also prefer my salsas to be silky smooth so I blended it longer than the recipe suggests. But if you prefer lots of heat, add a whole jalapeno or even 2! And blend it as much as you want. Drain your tomatoes if you don’t want too much liquid. More cilantro, less cilantro, no cilantro at all? There’s really no way to screw this one up!
The other great thing about this recipe is that you probably already have all the ingredients in your pantry and refrigerator! I only had to buy the jalapeno which cost me less than a quarter. I was thrilled about that!
Did I mention that it’s delicious? We all loved it! I made it for the football games on Sunday but it didn’t survive to see the games. Word of advice: if you use a blender, you might want to do it in batches. I made a HUGE mess trying to do it all at once.
- 1 can (28 Ounce) whole tomatoes With juice
- 2 cans (10 Ounce) Rotel (diced tomatoes and green chilies)
- ¼ cup onion, diced
- 1 clove garlic, minced
- 1 whole jalapeno, sliced thin
- ¼ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cumin
- ½ cup cilantro
- ½ cup fresh 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—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
- Refrigerate salsa for at least an hour.
from The Pioneer Woman
This looks super delish! And don’t worry girl. I won’t judge cuz I love me some Chelsea!
.-= Eliana´s last blog ..Potato- Onion and Gruyere Galette =-.
This salsa is amazing…Ive been known to whip up a batch on a whim as well!
.-= Erin´s last blog ..Football Sugar Cookies =-.
Randomly saw this picture on the slashfood flickr stream and had to print the recipe – can’t wait to try it! It looks like just the kind of salsa I love!
Yum, that looks really good! Dane and I are huge salsa fanatics and we try to mix it up each time we make a new batch. We’ve really been in to grilling the tomatoes and peppers on the grill (We use all different kinds of peppers from habeneros, jalapenos, bell peppers, anaheims, well you get the idea ;)) to create a fire-roasted effect and throw it in the blender with a bunch of other yummy ingredients. It’s my fav way to make salsa so far!! :D
I also published a salsa recipe today! Your’s looks so good that I want to prepare it!
.-= Kim´s last blog ..Salsa mexicaine =-.
I adore this salsa. My muffin top also clings to it.
.-= Jamie´s last blog ..The Post About South by Southwest Part I =-.
I, too, love this salsa. This makes a huge batch. But for just my husband and me, I only use two cans of tomatoes (one regular and one Rotel), but I keep the rest of the ingredients the same. Spicy. A little heat. Good stuff.
I crave chips and salsa just about every day of the week! I would love to devour a whole bowl of this! It looks great!
.-= Jen @ How To: Simplify´s last blog ..Tips & Tricks Zesting Citrus Fruit =-.