Saturday, February 13, 2010

Restaurant Style Salsa

Here is the salsa recipe I made to go with my fajitas the other day. I got this from The Pioneer Woman Cooks.
You definately can't beat a fresh salsa in the summer made straight from the garden but this recipe is good for the off season.

Restaurant Style Salsa
1 Can (28 oz) Whole tomatoes with juice (I used my home canned)
2 cans (10 oz) Rotel diced tomatoes w/green chilies
1/4 c chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin (seeds and all)
1/4 tsp sugar
1/4 tsp salt
1/4 tsp ground cumin
1/2 c cilantro (more to taste)
1/2 of a 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 like. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour.

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