Pioneer Woman Restaurant Style Salsa
1 28 oz. can(s)whole tomatoes, including juice
2 10 oz. can(s)rotel (diced tomatoes and green chilies)
1 clovegarlic, minced
1/4 conion, diced
1/4 tspground cumin
1/2 cfresh cilantro
·juice from 1/2 of a lime
How to Make Pioneer Woman Restaurant Style Salsa
- 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 chunks...you 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.