Hail to P-dub. PW sometimes is too non fat conscious for me, but this recipe is your best local mexican restaurant in your own kitchen. Not chunky, a nice tang from the lime, and completely yum. Better than any jarred version, and not complex in any way shape or form. My husband B would insist that he didn't know how to cook- he just assembled. This recipe is assembly. It makes about 3/4 of a liter of salsa, too!!It's my go-to salsa recipe. Make this one week when you are planning Benchiladas or Chicken Taquitos- something that needs salsa as an ingredient!
Restaurant Style Salsa
adapted from Pioneer Woman
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
¼ cups Chopped red 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
1 1/2 -2 tbsp Lime Juice
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender. Pulse until you get the salsa to the consistency you’d like. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa until needed.