A while back, I told y’all about some delicious Shrimp & Roasted Tomatoes I made after pinning the recipe. Now, The Best Thing I Ever Ate Pinterest Edition is back. This time, with a recipe from that beloved lady of the kitchen, The Pioneer Woman. If you don’t know, she’s a whiz at all things delicious.
This time, I’m whipping up her semi-homemade salsa which is so much tastier than anything you pour from a jar bought in your store.
Seriously, all you need to make this stuff is about 10 minutes, the skills to chop a jalapeño plus and an onion plus your blender or food processor. Get all the details below, but know that the amount of spices you might like may differ from PW, so just keep a bag of chips handy to taste and adjust as you go.
Here’s the recipe (from the Pioneer Woman):
- 1 can (28 Ounce) Whole Tomatoes With Juice
- 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
- 1/4 cup Chopped Onion
- 1 clove Garlic, Minced
- 1 whole Jalapeno, Quartered And Sliced Thin
- 1/4 teaspoon Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Cumin
- 1/2 cup Cilantro (more To Taste!)
- 1/2 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.