I finally decided to make a homemade Salsa, like the one you get at a restaurant. The one that there’s no stopping once you get started, the mouth-watering one, the spicy one, the one they bring you refills on which you gladly accept. Yep, that’s the one ! This is Ree Drummond’s recipe and she hit it right on. I was a little afraid of how spicy it would turn out so I did not include the jalapeno seeds and that made it “mild”. The next time I was more adventures and included all the seeds and that gave it a little heat. This salsa is fresh and simply put “delicioso”.
1 can (28 oz) diced tomatoes (San Marzano)
2 cans (10 oz) Rotel (diced tomatoes and green chilies)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin
1/4 tsp sugar
1/4 tsp salt
1/4 tsp ground cumin
1/2 cup cilantro
juice from 1/2 Lime
Combine tomatoes, Rotel, onion, jalapeno, garlic sugar, salt, cumin, lime juice and cilantro in a blender or food processor. Pulse until you get desired consistency. Test seasoning with some Tortilla chips and adjust as needed. Refrigerate salsa for at least an hour. Serve with your favorite Tortilla chips.
Source: Pioneer Woman Cooks