Restaurant Style Salsa In Three Easy Steps

I love salsa. It's my fave. So not surprisingly, it made my 27 Before Twenty-Seven list:

"5. Make the perfect homemade salsa"

After some looking around I thought I'd try out Pioneer Woman's recipe for Restaurant Style Salsa first because it's easy and  . . . it just looked good.

I didn't follow her recipe to a T. I view a lot of recipes as guidelines and ideas, not rules.

Except baking. Always follow the directions when baking. It's a science.

I decided to halve the recipe, since she said it made a bunch of salsa. I believe her because even half the recipe made a generous amount.

Restuarant Style Salsa 

Based on Pioneer Woman's Recipe

Ingredients:

• 1 10 oz. can of regular Rotel
• 1 14.5 oz. can of diced tomatoes
• A handful of chopped cilantro
• Juice from half of a lime
• 1/8 tsp salt
• 1/8 tsp sugar
• 1 jalapeno pepper
• 1/4 chopped onion
• 1/8 tsp cumin

I forgot the garlic. I'm totally bummed about that. I would also add 1 clove of garlic.


Step One: Chop It Up
Chop up the onion and garlic. You don't need to make it into neat, pretty pieces. It's all going into the blender, so run your knife through it real quick.

Next, chop up the jalapeno. I used one medium pepper for my half recipe. Pioneer Woman used one pepper for her whole recipe. I like it hot, but it you're a little timid, take out the seeds and go with a partial pepper. But I say go for the whole pepper!


Step Two: Dump It In
Dump all the ingredients in your blender.

Side note: Pioneer Woman uses a food processor. If you have one, feel free to use it. I used to have one, but it's no longer with us. It died after making two batches of pesto. It's a sad story. Such a short, wasted life. Anyway, a blender works just fine and dandy if you're making a half batch like me. If you're going for the whole enchilada, then you'll need a large food processor.

Step Three: Blend It Up
Obviously.

That's it, folks. You made salsa. Congratulations. Oh, and it tastes best if you stick it in the frig for an hour or two before you eat it.

Isn't salsa wonderful? Easy peasy. Full of flavor. Relatively healthy for you, especially for a condiment. . . until you get out its evil twin-- the tortilla chip. But let's focus on the positive, shall we?


My opinion? This salsa is really good. It has a nice fresh flavor. The kick is just right. However, my search for the perfect homemade salsa isn't over. This might be it, but I have a few more recipes to try.

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