I have had very strong cravings for Mexican food lately. I think it has something to do with being D.O.N.E with winter stews and casseroles. We haven't had the time or money to go out to eat at a good Mexican restaurant for a while, so I finally decided to make some at home.
It happened almost by accident. We observe no meat on Fridays during Lent so I decided to experiment with Annie's Eats fish tacos. (Sorry Annie, but I think we're not fish taco people. The recipe wasn't bad, but we won't be making it again.) Annie showed a picture with her tacos being served next to fresh salsa and chips. It triggered my memory for Pioneer Woman's salsa so I started there.
I've been literally scooping up tablespoon after tablespoon of salsa ever since. I'm usually just a chip dipper, but this salsa has just the right amount of kick and has the perfect consistency. My chips are just a vehicle for the salsa in this scenario.
I adjusted PW's recipe because her batch is ginormous. I'm the only one who really eats it and I don't need 12 cups of salsa all to myself. You know what I discovered? The salsa is perfect if you leave all her seasoning quantities intact but halve the amount of tomatoes. When I made this recipe for the first time a year ago, I remember it just being too plain. So if you decide to make the full recipe on her site, I'd double all her seasonings.
Restaurant Style Salsa
adapted from Pioneer Woman's recipe
- 1 can (16 Ounce) Whole Tomatoes With Juice
- 1 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
- ¼ cups Chopped Onion
- 1 clove Garlic, Minced
- ½ whole Jalapeno, Remove seeds and ribs, Quartered And Sliced Thin
- ¼ teaspoons Sugar
- ¼ teaspoons Salt
- ¼ teaspoons Ground Cumin
- ¼ cups Cilantro
- ½ whole Lime Juice
Combine whole tomatoes, Rotel, 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. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour.