Friday, September 9, 2011

Restaurant Style Salsa

I'm loving football season.  I'm especially loving all of the football parties and tailgates.  And, what football party is complete without chips and salsa?  I decided to make my own this past weekend and used a very popular Pioneer Woman recipe.  The salsa was super easy to make with my large food processor and provided lots of leftovers.  I over pulsed mine to get rid of all the chunks.  I would make this again instead of buying the jar, just to have salsa without chunks! 
When you buy the ingredients, make sure to get one can of mild Rotel.  I used original for both cans and I thought it had a little too much of a kick.  Use one mild and one original, I'm sure it will give you the perfect amount of heat.  Enjoy!

Pioneer Woman Salsa 


  • 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

Preparation Instructions

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.


  1. Mmmmm, I've made her salsa several times. It's one of my favorites!!

  2. This salsa was amazing!! It might be my favorite salsa ever. It's even better than a Mexican restaurant...and that's hard to accomplish!


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