RECIPE: I made this last night and loved it. REC: Restaurant-Style Salsa from the Pioneer Woman blog.

RECIPE:
dawn_mo

dawn_mo

Well-known member
This recipe is from Pioneer Woman, Ree Drummond. I made it as she wrote it except I substituted green onions for the white onion. I also used the whole bunch of cilantro leaves rather than the amount called for. It made quite a bit so you might want to halve the recipe. I used one mild and one original Rotel. It was a nice medium heat, as per Bub. Made shrimp cocktails with the salsa and they were delish.

* Exported from MasterCook *

Restaurant-Style Salsa

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

28 ounces Whole Tomatoes With Juice20 ounces Rotel (half mild and half original)

1/4 cup Chopped Onion

1 clove Garlic -- minced

1 whole jalapeno -- quartered and sliced thin

1/4 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon ground cumin

1 large bunch cilantro

1/2 whole lime juiced

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.

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http://thepioneerwoman.com/cooking/2010/01/restaurant-style-salsa/

 
We just had some with our lunch and it is really good,

but we are cilantro lovers. I am going to try mixing some in with my rice when I cook it. I hope you will like it as much as we do. I am having to resist eating it with a spoon.

 
Made a double batch just now. Portioned it out and in my portion,

about a quart, I put in about 3 pickled habaneros. Yum! Perfect heat for me and good flavor. Next time I am going to try it with some chipotle added in and maybe some mango (yuck!) or pineapple.

Note: you might want to start with one habanero, my version is hot. Even a little too hot for me, at least with just chips and salsa. But it is good albeit painful.

 
I agree! This is wonderful! Made it today

and it is so close the the authenic (well for illinois) mexican restaraunt salsa that I periodically crave!

I used canned jalepenos, because the one from the store disappeared between here and there.

Had a slight problem with making it in my food processor though. Ended up leaking everywhere. Wonder if there is a crack in my bowl. Will use blender next time.

 
I had the same thing happen to me with the spillage.

There was just too much liquid for the size processor you were using. I have a 7 cup KitchenAid and a 20 cup Cuisinart DLC and I had to use the big one. When I doubled the batch, I used the big one, and it leaked juice all over. What a pain! I ended up doing the batches in half and just combining them at the end. It worked fine like that. We are almost through with our second batch.

 
with my blender, I blended the onions/peppers with the tomato liquid first, just barely. then

I added the 2 cans of rotel and spices and whirred it a bit more. I dumped this into a big bowl, then added the big can of tomatoes and the cilantro and whirred that up and combined it with the stuff in the bowl. my blender would not hold all of it. I think the processor leakage happens when the contents come up over the middle post that holds the blade and somehow leaks out by the blade post.

 
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