I had a craving for chips and salsa the other night. I realized I had no salsa in the fridge, darn it. But then, I remembered seeing an easy restaurant style salsa in PW’s new cookbook.
Luckily I keep a well-stocked pantry and I had all of the ingredients I needed.
The salsa came together in no time. It is very tasty; I may never need to buy salsa again!
What you need,
1-28oz can of whole tomatoes, drained
2-10oz cans Rotel diced tomatoes and green chillies
Now up here in Canada I can’t get Rotel, so I just used a large can of diced tomatoes and 1 small can of diced green chilies, it worked just fine.
¼ cup chopped onion
1 jalapeno pepper, roughly chopped, remove the seeds if you want a milder salsa
1 clove garlic, minced
¼ tsp. sugar
¼ tsp. salt
¼ tsp. ground cumin
Juice of half a lime
½ cup chopped fresh parsley or cilantro if you don’t hate it like I do.
In a food processor add in the whole tomatoes, the chopped tomatoes and green chilies (or Rotel if you have it), the onion, jalapeno, garlic. Next add in the sugar, salt and cumin and lime juice. Toss in the parsley or cilantro.
Pulse several times until you get the consistency you want. Add in more salt or sugar to your taste if needed.
Serve with chips, and a little sour cream never hurt anyone!
You can keep the left overs in an airtight container for up to a week.
I loved this salsa; it has so much flavour and a great consistency. I ended up making nacho’s a few days later and served this salsa with them, it was almost better after a few days, once the flavours had a chance to meld.
Recipe from The Pioneer Woman