Monday, November 15, 2010

Super Simple Scrumptious Salsa

Try saying that five times fast!

I realize that my blog has featured salsa now three times, but this is one that I had to share and I would imagine will be the last salsa recipe for quite some time. And I think the saying "last but not least" totally applies here. It tastes as good or better than the best salsa I've had at any Mexican restaurant. Couple that with the fact that it starts out with canned tomatoes and can be whipped up in the food processor, you can quickly see why my post is titled Super Simple Scrumptious Salsa.

I bet you're thinking "canned tomatoes?". I did when I first read the recipe, but let me tell you, something magical happens when you add in the fresh jalapeno, cilantro, onion, sugar, salt, and cumin. Magic, I tell you, because it transforms canned tomatoes into something so delightfully fresh-tasting, it's really beautiful.

I'm sharing the recipe with my adjustments below, but if you want to make it as it was originally written, head over to The Pioneer Woman's site. A word of caution though: She keeps the seeds and membranes in the jalapeno, but having had to make a double batch just to adjust the heat, I would suggest starting with smaller amounts of jalapeno, and increase as needed to achieve the right level of heat for your taste buds. The heat also intensifies a bit after an overnight in the refrigerator.

**A handy print option has been added at the end of each post on my blog if you are interested in trying out a recipe I've posted. I ♥ fun new gadgets!**

Super Simple Scrumptious Salsa
(AKA Pioneer Woman's Restaurant Style Salsa)
Yields: Approx. 4 cups


  • 1 can (28 Ounce) Whole Tomatoes With Juice
  • 1 can (10 Ounce) Rotel (Diced Tomatoes And Green Chilies)
  • ¼ cups Chopped White Onion
  • 1 clove Garlic, Minced
  • ½ - 1 whole Jalapeno, Seeded, Quartered And Sliced Thin
  • ¼ teaspoon Sugar
  • ¼ teaspoon Salt
  • ½ teaspoon Ground Cumin
  • ½ cups Cilantro (more To Taste!)
  • ½ - 1 whole Lime Juice

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.

Source: The Pioneer Woman

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