Easy Restaurant Style Salsa Recipe

September 10, 2010

I gave you a little teaser of this recipe for restaurant style salsa last week on my Week in Review post.

Ready for me to share the recipe?

You’ll never believe how easy it is to make this restaurant style salsa.

First, can I just tell you how addicting this recipe is?

restaurant style salsa how to make salsa from scratch

So addicting that I, completely by myself (except the 5 of so chips Madeline ate) polished off an entire bag of tortilla chips in a mere 4 days.

True, it was not the extra large or even large sized bag of chips, but still.

Entire bag.

By my self.

Do you know how many calories/fat/sodium…unhealthy stuff is in that?

But I’ll just pretend that it doesn’t really matter.

I’ll keep telling myself that it’s okay because the salsa was full of tomatoes (vegetable!).

And I know that I don’t do this sort of thing every week.

And maybe next time I’ll make homemade tortilla chips to go with the salsa so it’ll be just that much “healthier.”

cilantrolimejalapeno-salsarecipe

I am so impressed with how much this tastes like fresh salsa.

If someone made the recipe for me, I never would have guessed that the secrets to the recipe are canned whole tomatoes and Rotel.

The recipe makes a lot and I was almost tempted to half it, but you know what?

I’m so glad I didn’t because it’s already gone and I just made it a week ago.

And I’m definitely going to make it again.

The Cuisinart Elite 12 Cup Food Processor worked great for this salsa recipe – definitely enough room for the whole recipe and it couldn’t have been easier – there was no chopping, slicing, or dicing involved.

I just tossed everything in and pulsed.

restaurantstylesalsa

Next time you have a hankering for easy restaurant style salsa, give this recipe a try!

Do you have a favorite recipe for making salsa from scratch?

More Delicious Salsa Recipes:

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Restaurant Style Salsa

from The Pioneer Woman

Print Recipe

Ingredients:

1 - 28 ounce can Whole Tomatoes With Juice
1 - 10 ounce can Rotel Original (diced Tomatoes And Green Chilies)
1 - 10 ounce cans Rotel Mexican (diced Tomatoes with Lime and Cilantro)
1/2 of a Yellow Onion
1 clove Garlic
1 whole Jalapeno, halved (seeds removed for milder salsa)
1/4 teaspoon Sugar
1/2 teaspoon Salt
1/2 teaspoons Ground Cumin
1/2 cup Cilantro
1/2 lime, juiced

Directions:

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—about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour.

Appetizers and Snacks, Dips, Mexican, Salsa
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