Saturday, May 22, 2010

Restaurant Style Salsa

The only foods I've had cravings for this pregnancy are tater tots, any kind of mexican food, and this salsa. I have to limit how much I make it cause I will eat it all in a matter of hours if left to my own devices. No joke. I ate about half of this batch for lunch the day after I made it....uh, it serves 12! yikes. It's soo good. Just enough heat to keep you coming back for more, and it's oh so easy to make. The only things I changed were that I used a smaller size can of regular tomatoes, and left out the cumin, cause I didn't have any. Delicious! Sadie loves this salsa too, she'll lick it off her chips, til they get soggy. er, yummy....not.

Restaurant Style Salsa

adapted from The Pioneer Woman

  • 1 can (10 Ounce) Diced 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
  • ½ cups Cilantro (more To Taste!)
  • ½ whole Lime Juice
Preparation Instructions
Combine tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d likeT. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips.

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