The Recipe Blog: Restaurant Style Salsa

This is totally a copy cat recipe (from The Pioneer Woman). But that’s okay. You can’t go wrong with any of her recipes. It was divine! And I’ll be making it again soon. We polished it off in no time…. with help from the neighbors. 😉

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel, 1 mild & 1 original (use two mild if you want it without much of a kick, but one of each was perfect for us.)
¼ cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno (I did mine with no seeds)
¼ teaspoons Sugar
1 teaspoon Salt (or slightly less, but not more… it gets stronger as it merries)
¼ teaspoons Ground Cumin
½ cups Cilantro
Juice of a whole lime, if small

Chop up onion, garlic, & jalapeno. Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in food processor.

Yes, I know…. I realized very quickly I was going to have to do this in 2 batches because I have a small Cuisinart food processor. But it still worked.Pulse until you get the salsa to the consistency you want. Do a taste check with a tortilla chip and adjust as needed. I added a tiny pinch more salt.

Refrigerate salsa for at least an hour. It tastes good right away, but after it sits in the fridge, it is even better. Serve with tortilla chips.

Half Recipe:
1 can petite diced tomatoes
1 can mild rotel (or original for spicier salsa)
2 Tbsp chopped onion
1 small clove garlic, Minced
1/2 of a Jalapeno (I did mine with no seeds) -I use the other half in a different recipe
1/8 teaspoon Sugar
1/2 teaspoon Salt (or slightly less, but not more… it gets stronger as it merries)
1/8 teaspoon Ground Cumin
½ bunch of Cilantro (I’m sure this is more than 1/4 cup, but we like ours more cilantro-y)
Juice of a half of a small lime

I chop up the onion, garlic, jalapeno, cilantro all together in food processor. Add Rotel and tomatoes, lime, sugar, salt, and cumin. Pulse until desired consistency. Allow to merry for several hours.
Makes just under 4 cups.

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