Restaurant Style Salsa

Normally when making salsa I make my Best Damn Salsa . But I thought this one time I would do something different and make a different kind of Salsa. And of course I chose The Pioneer Woman’s Salsa to make because I LOVE her and her recipes, and yet again I was NOT disappointed!

Recipe

1 can (28 Ounce) Whole Tomatoes With Juice
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2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
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¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!)
½ whole Lime Juice

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes,
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Rotel,
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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—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
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Refrigerate salsa for at least an hour. Serve with tortilla chips
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4 thoughts on “Restaurant Style Salsa

  1. Jamie you truly are amazing, I have tried most of your recipes and everything is so delicious, thank you for always sharing.

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