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. ;)
Ingredients
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
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro
Juice of a whole lime, if small
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
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro
Juice of a whole lime, if small
Instructions
Chop up onion, garlic, & jalapeno. Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in food processor.
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.
0 Response to "Restaurant Style Salsa"
Posting Komentar