In honor of National Tortilla Chip Day (you did know that’s today right), I wanted to share our family’s favorite salsa recipe. I discovered it a year or so ago when watching an episode of Pioneer Woman. It’s so very, very easy and so very, very yummy. 🙂
Restaurant Style Salsa
- 1 can (28 Ounce) Whole Tomatoes With Juice
- 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
- 1/4 cup Chopped Onion
- 1 clove Garlic, Minced
- 1 whole Jalapeno, Quartered And Sliced Thin
- 1/4 teaspoon Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Cumin
- 1/2 cup Cilantro (more to taste)
- 1/2 whole Lime Juice
It makes quite a lot. Which is just fine with me, but I’m warning you so you can use a larger food processor. Don’t be like me and use the smaller one. I am still finding bits of tomato under my cabinets. Probably use a 12 cup model. Or, be adventurous and process the ingredients in batches and then mix everything together in a large mixing bowl.
Throw whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a food processor. Pulse until you get the salsa to the consistency you’d like—around 10 to 15 pulses. Take a taste test and adjust seasonings as needed to your taste.
Refrigerate salsa for at least an hour. At least! The longer it sits, the better it is. Go longer … like overnight.
Serve with tortilla chips or cheese nachos.