Fresh salsa made from scratch has been on my “to-make” list for a while now, and since today is Cinco de Mayo, it seemed like the perfect week to make it. I used The Pioneer Woman’s recipe and it was fabulous! This salsa is so easy to make– just throw all the ingredients in a food processor, pulse a few times, and it’s ready. The flavors of garlic, onion, tomatoes, lime, chilies, and cilantro are delicious. It tastes like it came from an authentic Mexican restaurant. I prefer my salsa to be mild so I left the jalapeno seeds out, but if you like more spice, leave them in! One thing I love about this salsa is that it has such a smooth texture. Since you are making it yourself, you can puree it to your liking so that it’s as smooth or chunky as you want. This salsa tastes even better after it has chilled in the fridge and all the flavors have marinated and melded together. It’s the perfect appetizer to make for your next party. Enjoy!
Restaurant Style Salsa
- 1 can (28 Ounce) whole tomatoes with juice
- 2 cans (10 Ounce) Rotel (diced tomatoes and green chilies)
- ¼ cup chopped onion
- 1 clove garlic, minced
- 1 whole jalapeno, quartered and sliced thin (seeds optional)
- ¼ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ cup cilantro (you can add more if you want)
- lime juice from ½ of a lime
- 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.
Note: This makes a very large batch. Recommend using an 11-12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large bowl.
Source: The Pioneer Woman
And here are some other delicious Mexican-inspired recipes to try:
Grilled Chicken Fajitas — The marinade for these fajitas is fantastic. Served on tortillas with grilled bell peppers and onions, these fajitas are the perfect main course.
Rice with Black Beans and Corn is a wonderful side dish to make alongside grilled chicken fajitas. It’s colorful, flavorful, and so delicious. You can also serve this rice burrito-style along with some melted cheese and/or grilled chicken.