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

Preparation Instructions

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.

1 comment:

  1. This salsa looks delicious. Thanks for posting such inspiring and yummy recipes. I'm going to go cook something now.