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 youâ€™d likeâ€”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