What would a proper Cinco de Mayo celebration be without some chips and salsa?
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!
Then all you have to do is dip away!
Happy Cinco de Mayo!
Quick and Easy Salsa
Ingredients
- 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
Instructions
- 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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lisa
May 3, 2011 at 6:39 amLove the pics…my friends rave over this salsa. Have you had the Juanitas chips? They ate our family’s chip of choice. Have a great day!
Krystal
October 13, 2014 at 12:32 pmJuanita’s chips are the best! That actually looks like the chips she is using in the photos.
Leigh Anne
October 13, 2014 at 12:46 pmJuanitas are the best and the only chips I use!
Melanie C.
May 3, 2011 at 11:10 amwhat a coincidence!! just sat down with my taco salad lunch, with a generous amount of PWs salsa on top, and started reading this post! it really is a great salsa, and DOES make a bunch. I love having a container of it in the fridge, we eat it with almost everything!!
love your site!
Erin
May 3, 2011 at 12:31 pmThis is one of our favorites too. If you can find fire roasted tomatoes they make it taste that much better!
Zupan's Markets
May 5, 2011 at 3:14 pmThat looks awesome and so easy! Thanks for posting! Perfect for Cinco de Mayo tonight!
Kelly
May 5, 2011 at 4:59 pmMmmm…just made a batch of this for our supper. It totally rocks! I can see us enjoying it quite often. Thanks for sharing the recipe.
Morgan Culpepper
December 22, 2013 at 11:56 amI love this recipe, the only difference I use is I cut up the onion into smaller pieces and add it after pulsing the other ingredients. I LOVE this recipe though.
Carole from Carole's Chatter
May 5, 2014 at 1:05 pmLeigh Anne, that looks really tasty – and easy to do, too!
Michelle
May 8, 2014 at 5:55 pmFantastic pictures! This is an easy salsa and the texture looks great. I like salsas that aren’t too chunky.
Thanks for sharing!
Susan @ Oh My! Creative
May 13, 2014 at 5:27 amThanks for linking to Whimsy Wednesday! I featured your salsa in my roundup post this week! You can see the post here…
http://www.ohmy-creative.com/recipe/festive-mexican-fiesta-recipes/
Hope to see you again tonight! Susan
Gilda
June 7, 2014 at 1:03 pmI just whipped up this quick, easy and delicious salsa!!! It is it so good!
Thanks for sharing.
Leigh Anne
June 7, 2014 at 7:28 pmGilda, So glad you enjoyed it!
Cherish
August 11, 2014 at 5:23 pmIs it possible to can this recipe? I’m new to canning and salsa-making, and I’m looking for any advice I can get. 🙂
Leigh Anne
August 11, 2014 at 6:40 pmThis recipe is not designed to be canned.