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!
Restaurant Style Salsa
Prep Time: 10 Minutes
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
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.