We have a few Mexican joints we enjoy eating at, and we love starting our meal with their homemade salsa and warmed tortilla chips. When I first made this a few years ago, I couldn't believe just how similar this recipe was to the Mexican restaurants. And, who knew it would be so easy?
Literally, you take your ingredients, dump it into a food processor, and voila- homemade salsa! Despite it coming from canned tomatoes, it tastes fresh.
The recipe says to use (2) cans of Rotel tomatoes- I like my salsa with some kick, so I used 1 can of mild and another can of hot (aka. habaneros). This was definitely spicy! If you want it to be more mild, I'd recommend using the mild Rotel tomatoes :) If you want to really get your taste buds kicking, I'd use 2 cans of the HOT tomatoes, and leave the seeds/membranes of the jalapeno pepper on.
This does make a large batch (it completely filled my 8-cup Pyrex bowl). Perfect for a party!
- (2) 10-oz cans of Rotel tomatoes with green chiles
- 28-oz can of whole tomatoes, undrained (we drained ours)
- 1/2 cup fresh cilantro leaves
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 whole jalapeno, quartered and sliced thin (with seeds and membrane) (we removed the seeds/membrane)
- 1/4 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp sugar (we omitted this)
- 1/2 whole lime, squeezed (we used 1 lime)
- Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I 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.)
- 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.
- Refrigerate the salsa for at least an hour before serving.
Source: Pioneer Woman