We have a lot of mexican restaurants here in The Texas, and two of them that I love to eat at have amazing non chunky salsa. See, I grew up hearing how chunky was the way to go. I thought I was the odd one, wanting to have a smoother salsa. I'm so happy I'm not crazy.
Well, I guess I'm a little crazy, but not in regards to salsa.
So let's make some salsa, using my brand new food processor!
You'll need a can of whole tomatoes, two cans of diced tomatoes and chiles, cilantro, onion, salt, sugar, cumin, a fresh jalapeno and lime.
First, dice your onion. What's going on with THIS thing?
I opted to use his less oddly shaped other half. I'm so shallow.
I went to mince my garlic but I realized it was all going in a food processor and it didn't really matter. Still, so pretty!
And because I have a thing against onions, I put them in the processor first..
And I gave them a whirl.
Then I chopped my fresh jalapeno.
And I threw it and everything else into the thing, along with the juice of one of my tiny limes.
Oh man. It's almost salsa time.
Get ready to pulse. Look down and spot tomato juice EVERYWHERE. Panic and throw papertowels down. Notice THIS on the side of your processor.
I cleaned up what I could but I was already too far along to stop there. And so I pulsed. I apologized to my poor new processor and promised it wouldn't always be like this.
Pulse it 10-15 times. Or until it's your desired consistency.
It made a lot. Way more than I thought it would. I have salsa coming out of my ears. But luckily, it's delicious.
I got a bag of "hint of pepperjack" tostitos and they're so good together. Next time I would just make the salsa in two batches to avoid the uh.. mess. I'm so sorry, food processor.
The salsa was a big hit with Sean and Garret. Good stuff.
Restaurant Style Salsa (original recipe by Pioneer Woman)
- 1 can (28 Ounce) Whole Tomatoes With Juice
- 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
- ¼ cups Chopped Onion
- 1 clove Garlic, Minced
- 1 whole Jalapeno, Quartered And Sliced Thin
- ¼ teaspoons Sugar
- ¼ teaspoons Salt
- ¼ teaspoons Ground Cumin
- ½ cups Cilantro (more To Taste!)
- ½ whole Lime Juice
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. Serve with tortilla chips or cheese nachos.
------------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. Serve with tortilla chips or cheese nachos.
Even though she warns that she recommends a 12 cup food processor, mine is 11 cup and after filling it up, I don't think that extra cup would have made it fit any better. Her processor looks to be almost 15 or more cups. Huge.
Try it for your next party or nerdy hangout. Who doesn't love chips and salsa?
Mmmmmmmm.
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