A collection of family-favorite recipes, named after our Grandma who used to stand at the porch and call, "Yoo-hoo," to call Grandpa in from the field for dinner.
Sunday, July 8, 2012
The Pioneer Woman's Restaurant-Style Salsa
This recipe will surely impress your family and friends, especially if you use cilantro growing in your garden! It's good with chips, all Mexican food, scrambled eggs, as a side dish with ANY meal, etc.
1 can (28 Ounce) Whole Tomatoes With Juice (I used a quart of home-canned tomatoes)
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion (from the garden, baby!)
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin (from the garden!)
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Ground Cumin
1/2 cup Cilantro (more To Taste!) (again, from the garden!)
1/2 whole Lime Juice
Note: this is a very large batch. Recommend using a 12-cup food processor (I used my blender), or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
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.