Sunday, February 5, 2012
I'm glad I found this woman and her awesome recipe! I was craving fresh salsa, tacos and tequila(I had whiskey instead).The colors were bright, the spice factor wasn't overwhelming and it tasted cilantro-y fresh. P.S. This filled by blender to the brim. Make sure you have 3-4 jars on hand to store in the fridge or invite a ton of people over for a fiesta cuz there's a whole lot!
** Follow the recipe exactly, you won't be disappointed. The only thing I changed was adding a pinch of cumin instead of the 1/4 teaspoon.
Recipe: Restaurant Style Salsa
Prep Time: 10 Minutes | Cook Time: | Difficulty: Easy | Servings: 12
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Ground Cumin
1/2 cup Cilantro (more To Taste!)
1/2 whole Lime Juice
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, 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. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.