Sunday, June 13, 2010

PW's Restaurant-Style Salsa

From: The Pioneer Woman

This salsa was very easy to make, and would be good for a variety of uses (with tortilla chips, used in recipes, etc). I think I will make this rather than buying jarred salsas in the future. Be warned, though - this makes a LOT of salsa. It might not even fit in your food processor unless you have a large capacity. You might also want to start with 1/2 a jalapeno if you are concerned about the heat - I used a whole jalapeno, and a large one to boot, and thought it was very hot when I first made it, though the heat did mellow somewhat by the second day.

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoons Sugar
1/4 teaspoons Salt
1/4 teaspoons Ground Cumin
1/2 cups Cilantro (or to taste!)
Juice from 1/2 a lime

Preparation Instructions
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—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.


hefk said...

is this what you made for the party, because that was awesome salsa.

Alissa said...

Yep, this was the party salsa. It makes a TON.