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pioneer woman restaurant style salsa

205 Pinches 1 Photo
DaisyRing avatar
Lawson, MO
Updated on May 17, 2015

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.).

prep time
cook time
method Food Processor
yield Approx. 6 cups

Ingredients

  • 1 28 oz. cans whole tomatoes, including juice
  • 2 10 oz. cans rotel (diced tomatoes and green chilies)
  • 1 clove garlic, minced
  • 1/4 cup onion, diced
  • 1 - jalapeno, quartered
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon ground cumin
  • 1/2 cup fresh cilantro
  • - juice from 1/2 of a lime

How To Make pioneer woman restaurant style salsa

  • Step 1
    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.
  • Step 2
    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.
  • Step 3
    Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos
  • Step 4
    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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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