Last summer I found and tried the Pioneer Woman’s Restaurant Style Salsa. It is a forever favorite at our house. J says I can no longer take this salsa to potlucks, because I always come home with an empty jar! No more pace picante for us. I have made a few tweaks to PW’s original recipe to better fit our taste and preferences.
2 cans (14 oz. each) Whole Tomatoes with Juice (I have tired this recipe with fresh tomatoes and my Cowboy prefers canned. Sometimes I drain off some of the juice)
2 cans (10 oz. each) Rotel Diced Tomatoes and Green Chilies
½ Yellow Onion, Chopped
½ Red Onion, Chopped (I add red onion to add color to the salsa)
Peppers – Yellow, Orange, and/or Green – Add your Preference of pepper color and amount. (I add peppers because they make the salsa more colorful and fun!)
1 can (4oz.) Diced Green Chilies
1 clove Garlic, Minced
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Fresh Cilantro (I have tried dried Cilantro; fresh is much better!)
Juice from ½ a Lime or Lemon.
This recipe makes a large batch. I usually process the ingredients in two batches and then mix everything together in a large mixing bowl.
Combine tomatoes, Rotel, onions, peppers, green chilies, garlic, sugar, salt, cumin, citrus juice, and cilantro in a food processor. Pulse until you get the salsa to the consistency you like.
Refrigerate salsa for at least an hour.
J and I use this salsa on everything and eat it plain out of the jar! We eat it with chips, on and in tacos, enchilada, quesadillas, eggs and more.
Do make your own salsa? Do you have a Salsa Garden? What foods do you put salsa on?