Saturday, February 13, 2010

Restaurant Style Salsa

I saw Pioneer Woman's recipe recently and decided to try it. I didn't have the exact same ingredients and changed it up as I made it (after multiple taste tests). I've changed it enough that I can probably call it my 'own.' So here it is:


2 (14.5 oz each) cans diced tomatoes with green chiles
3 roma tomatoes, seeded and chopped
1/2 cup chopped onion
2 cloves garlic, minced
1 jalapeno, seeded and chopped
1/2 tsp. sugar
1/4 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground chili powder
1/2 cup chopped cilantro
juice of 2 limes

Combine all ingredients in a blender or food processor and pulse until desired consistency (I like it smooth). Refrigerate for at least an hour to let flavors blend.

This makes about 5 cups of salsa, so buy lots of chips! I'd say this is in the range of mild to almost medium heat. It will also give you bad breath so this is not a recipe for date night.

It should be mentioned that my tomato-hating 6-year-old can't get enough of this stuff.


casi lea said...

i just discovered a similar recipe using only canned tomatoes. it's awesome! the great part about using canned is that because the tomatoes are cooked, the salsa will keep a long time in the fridge, just like cooked jarred salsa!

casi lea said...

oh, i forgot to say it uses fire roasted canned tomatoes, which are delicious!