If you have never made your own salsa before because you thought it was too much work, too much chopping, today’s recipe is for you.
It doesn’t get any quicker or easier than this. O.K., except maybe buying it at the store.
We love to go out for Mexican food and one of the reasons is the chips and salsa. I love restaurant style salsa. It’s not too chunky but just a little chunky.
Over a year ago I found this recipe over at Pioneer Woman and I’ve been making it ever since. It makes a large batch so it is great for a party or having lots of leftovers which we love at our house. One of my favorite things for lunch is chips and salsa.
After you roughly chop up the onion, jalapeno pepper and cilantro, it all gets thrown in your food processor and pulsed together. So easy. Just make sure you have a big food processor!
- 1 can 28 Ounce Whole Tomatoes With Juice
- 2 cans 10 Ounce Rotel (diced Tomatoes And Green Chilies) Rotel is the brand. Some stores carry a generic version.
- ¼ Chopped Onion
- 1 clove Garlic Minced
- 1 whole Jalapeno Quartered And Sliced Thin
- ¼ tsp Sugar
- ¼ tsp Salt
- ¼ tsp Ground Cumin
- ½ C Cilantro
- ½ whole Lime Juice
- Rough cut your garlic, onion and jalapeno.
- Put the tomatoes, Rotel tomatoes, jalapeno, garlic, onion, salt, sugar, cumin, lime juice and cilantro into a food processor. You may also use a blender.
- Pulse until the salsa becomes the consistency, texture you like. I did about 12 -14 pulses. Pour into a bowl.
- Place bowl in refrigerator for at least an hour to allow flavors to blend together. Enjoy!
Recipe from Pioneer Woman
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