Saturday, February 27, 2010

Restaurant-Style Salsa ~ by Sarah

This is another Pioneer Woman recipe.  Get over it, Molly.  Yes, I'm her stalker.  But I like her recipes.  The ingredients aren't weird, the recipes are usually pretty simple, and they usually involve lots of butter.

This salsa was SUPER easy to make and is delicious.  My favorite part?  No chopping tons and tons of tomatoes!

**EDIT 4/24/2010--Wes and I ate at Casa el Mirador tonight.  We have always loved their salsa.  Tonight we decided that this salsa is way better.  We've been eating gallons of the stuff since I posted this recipe!

1 can (28 ounce) whole tomatoes, undrained
2 cans (10 ounce) Rotel (diced tomatoes and green chilies) *Note--you'd think these would be in the Mexican aisle, but at Fred Meyer they're in the tomato aisle. 
1/4 c. chopped onion (Do you have a Vidalia Chop Wizard?  If you don't, get one.  It will change your chopping life!)
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thinly
1/4 t. sugar
1/2 t. salt
1/4 t. ground cumin
1/2-1 c. cilantro (depending on your love for the stuff)
the juice of 1/2 large or 1 small lime

Combine all the ingredients in a food processor or blender.  Pulse until you get the salsa to the consistency you like--about 10 to 15 pulses.  Test seasonings with a tortilla chip and adjust as necessary.  (You might think it needs a little more salt.)  Refrigerate for at least an hour before serving.

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