Monday, February 15, 2010

Restaurant Style Salsa from Ree Drummond

I really, really, really love this salsa. Since I have discovered the recipe on The Pioneer Woman's website, I haven't been able to stop making it. By the way, I love Ree, too. And I hope she doesn't mind me sharing this recipe. If you haven't picked up her new cookbook, The Pioneer Woman Cooks--Recipes From an Accidental Country Girl, go now to a bookstore and get it. Well, what are you waiting for? GO NOW!

For Ree's step by step photographs, go to this link:

Restaurant Style Salsa

Prep Time: 10 Minutes

Cook Time:

Difficulty: Easy

Servings: 12


1 can (28 Ounce) Whole Tomatoes With Juice

2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)

¼ cups Chopped Onion

1 clove Garlic, Minced

1 whole Jalapeno, Quartered And Sliced Thin

¼ teaspoons Sugar

¼ teaspoons Salt

¼ teaspoons Ground Cumin

½ cups Cilantro (more To Taste!)

½ whole Lime Juice

Preparation Instructions

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.

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