Tuesday, October 15, 2013

Salsa Freak!

Fresh Salsa

Adapted from The Pioneer Woman’s Restaurant Style Salsa (thepioneerwoman.com)


1 can (28 Ounce) whole tomatoes with juice (use whole tomatoes, you won’t regret it as it gives it a more “tomato-y” flavor)
1 can (10 Ounce) mild Rotel—add two cans if you like or use original or hot, if you like it hotter
1/4 cup onion, chopped
1 clove garlic
1 whole jalapeno
1/4 teaspoon sugar
1/4 teaspoon salt (add more if you like is saltier—test it as you go)
1/4 teaspoon cumin
1/4 cup cilantro (or more if you really like cilantro)
1/2 whole lime juice

In a food processor, combine whole tomatoes, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro. Pulse until you get the salsa to the consistency you'd like. I like it pretty processed. Add the Rotel—pulse just a few times. I like to add it last and leave it a bit chunky.  Serve with tortilla chips.

No comments: