Restaurant Style Salsa

I hope that all of you had a very Merry Christmas! We sure did. Everyone actually managed to be healthy, so we were very grateful for that! My sister and her husband had us for Christmas this year. He loves doing finish work. So when they asked what we wanted for Christmas, I jokingly told him I wanted help doing trim in my hallway. He actually thought it was a great idea, so he is coming down today with my sister. I am super duper excited! Can't wait to show you how it turns out!!

We are pretty picky salsa eaters at our house. Our favorite is fresh salsa made with garden tomatoes. Unfortunately garden fresh tomatoes are pretty hard to come by most months of the year here in Utah. We've tried several store-bought salsas, but we haven't loved any of them. I even tried bottling my own salsa, but that was a dismal failure. Too much vinegar. Yuck!

When I saw this restaurant style salsa recipe on Pinterest, I was intrigued. It said that it mimicked the salsa served at Mexican restaurants. And I almost always love that stuff. Then I noticed that the recipe passed the Pioneer Woman taste test, and can be found on her website. So I knew I had to give it a try. I am so glad I did. It is now our official non-summertime salsa recipe. It comes together in minutes with the use of a food processor, and it is some of the best salsa we've ever tried. Perfect for football games, after school snacking, or New Year's Eve, which is right around the corner. So stop serving sub-standard vinegar-y factory made salsa and give this recipe a try!

homemade-salsa-recipe

Restaurant Style Homemade Salsa

15 oz can diced tomatoes
1 10oz can Rotel (diced tomatoes with green chilies)
2 Tbsp finely chopped onion
1 small clove garlic, minced
1/2 of a jalapeno, diced (remove seeds for less heat)
1/4 cup cilantro, chopped
1/2 tsp lime juice
1/8 tsp salt
1/8 tsp sugar
1/8 tsp cumin
Drain tomatoes and Rotel, reserving juice. Add remaining ingredients and stir
together. Add juice as desired. Chill for an hour to blend flavors.


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Comments

  1. Lori Nielsen says:

    That's pretty much how I make mine, made it last night in fact. I don't put in cumin or sugar, since I'm allergic to cumin, but I do add a bit of black pepper. For some reason, it makes a huge difference in the taste.

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