One of my favorite types of food to cook at home is Mexican- it’s a rare occurrence that I won’t have some form of tacos, burritos, fajitas, quesadillas, or enchiladas on our weekly menu. When it is Mexican night, we like to snack on chips and salsa before our meal. For the longest time, I’d just buy a jar of salsa from the store to go with our tortilla chips. Then I saw this recipe for Restaurant Style Salsa on The Pioneer Woman’s blog and knew I had to try it. This salsa is so, so much better than the jarred stuff (really surprising, isn’t it?). In fact, I’m not sure I’ll be able to eat salsa from a jar again. Especially considering that it takes less than 20 minutes to mix up a batch of homemade. Go ahead, make some tonight. You know you want to.
One year ago: Romaine Salad with Chicken, Cheddar, Apple, and Pecans
Restaurant Style Salsa
Makes 12 servings (This recipe makes a lot of salsa- feel free to halve it if you’re not serving a large group.)
- 1 can (28 ounce) whole tomatoes with juice
- 2 cans (10 ounces each) Rotel (or other brand of diced tomatoes and green chiles)
- 1/4 cups chopped onion
- 1 clove garlic, minced
- 1 whole jalapeno, quartered and sliced thin (I removed the seeds from mine and thought my salsa had just the right amount of spice)
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/2 cup cilantro
- Juice from 1/2 of a lime
Note: This makes a large batch of salsa, so be sure to use a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large bowl.
- Combine all ingredients in a blender or food processor. Pulse until you get the salsa to the consistency you like- about 10-15 pulses worked for me. Test seasonings with a tortilla chip and adjust as needed.
- Refrigerate salsa for at least an hour. Serve with tortilla chips.
Recipe from The Pioneer Woman