Pioneer Woman Restaurant Style Salsa

Patricia J.


I found this recipe of Ree Drummonds when she first came out with it (I have no idea how many years ago that was). I do know that it is the best salsa I've ever tasted and so easy to make. It does taste restaurant quality! I have no idea how long it will last in the refrigerator as it disappears fast. I've lost count of the number of times I've given the recipe out. I use it not only as an appetizer with tortilla chips, but with anything you use salsa on or in (taco's, salads, casseroles, etc.).

pinch tips: How to Slice & Mince Vegetables Like a Pro




Approx. 6 cups


Food Processor


1 28 oz. can(s)
whole tomatoes, including juice
2 10 oz. can(s)
rotel (diced tomatoes and green chilies)
1 clove
garlic, minced
1/4 c
onion, diced
jalapeno, quartered
1/4 tsp
1/4 tsp
1/4 tsp
ground cumin
1/2 c
fresh cilantro
juice from 1/2 of a lime

Directions Step-By-Step

Note: this is a very large batch. 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.
Combine whole tomatoes, Rotel, onion, jalapeno (just cut the ends off and then cut the jalapeno into 4 add the whole jalapeno including the seeds and membrane) 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---I do about 10 to 15 pulses (10 to 15 pulses is how Ree likes it...I like it a little chunkier, so I pulse it 5 times and then check it. Pulse till it's the consistency you want).Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos
Pat's Note:
You can make this as hot as you want by getting the hotter Rotel instead of the original and increasing the jalapeno pepper used to two instead of the one.

When I have fresh tomatoes out of the garden, I use the same weight of them as the canned tomatoes. I will also use my home canned tomatoes. I also use two 14.5 oz. cans diced tomatoes and juice in place of the whole tomatoes.

Adjust the garlic and onion to your taste.

About this Recipe

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free, Low Fat, Dairy Free
Collection: Restaurant Inspired
Other Tag: Quick & Easy