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I’m Mexican and Spanish, and I’m really picky about my salsa. I like it hot, and I like it authentic. I like it to drip out of my tacos and down my chin. So, so good! I’ve been on the hunt for new a salsa recipe that can either give me a base to perfect, or one that actually hits the spot. Guess what? I found one!
Thank you again Ree Drummond. You are simply amazing. I have never made one of her recipes where I’ve been disappointed. Last weekend we had some family and friends over for a BBQ and I was really craving some homemade salsa, so I checked her out to see what she had up her sleeve. It was flipping delicious, and was a complete success! I had our guests ask me about 100 times if I made the salsa myself. Wellllll, I had to give myself a pat on the back and maaayyybe had a little bit of a big head on my shoulders because of it.
So, guys.. M A K E I T.
R E S T A U R A N T S T Y L E S A L S A
What you’ll need:
1 can (28 oz) whole tomatoes with juice
2 cans (10 oz) Rotel (diced tomatoes and green chilies)
1/4 cup chopped onion
1 clove garlic, minced (I used three, I loooove garlic)
1 whole jalapeno, quartered and sliced thin
1/2 teaspoon sugar (I used brown sugar)
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup cilantro
1/2 whole lime juice
What you’ll do:
Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
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.
