Restaurant-Style Salsa (Ree Drummond) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Ingredients:
two 10-ounce cans diced tomatoes and green chiles, such as rotel |
one 28-ounce can whole tomatoes with juice |
1/2 cup fresh cilantro leaves (or more to taste!) |
1/4 cup chopped onion |
1 clove garlic, minced |
1 whole jalapeno, quartered and sliced thin, with seeds and membrane |
1/4 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon sugar |
1/2 whole lime, juiced |
Directions:
1. Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I 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.)
2. 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.
3. Refrigerate the salsa for at least an hour before serving.
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