I have been wanting to try The Pioneer Woman’s Restaurant Style Salsa for a while. The opportunity arose this past week when my husband’s grandsons were visiting. They love tacos and taco salads, so we needed salsa. Unfortunately, we did not have enough tomatoes ripe from the garden to make fresh salsa, so that opened the door to try this one. We have had a very cloudy, rainy, summer, and I think if the sun would just shine, our poor green tomatoes would turn red, but weeks of clouds have them only coming in one or two at a time.
Of course, you know me, I don’t really follow recipes, so this is an adaptation. That is one of the great things about salsa, put in what you like, leave out what you don’t. First, the boys are 5 and 7, so I chose to use the mild Rotel tomatoes. The salsa still had a little bite to it, but it wasn’t too hot for kids. I left out the cumin and sugar altogether because I don’t like either in salsa. And, I substituted onion powder for the onion. I know, I know, salsa is supposed to have onions, but I am not a fan, and they make my stomach hurt. Like I said, salsa is a have-it-your-way kind of thing, so feel free to put in the onions. Then after tasting it, I added more garlic and lime juice, because I thought it needed it, so taste as you go, and make it your way. Also, I have to say it was really better the next day, so making it ahead a few hours so the flavors can develop is a good idea.
- 1 28 oz. can diced tomatoes
- 2 10 oz. cans Rotel tomatoes (I used mild because we were having children for dinner, but use regular if you like it hot.)
- 1 jalapeno, seeded and chopped (If you leave some seeds in, it will be hotter.)
- 2 clove garlic, chopped
- the juice of two limes
- ½ cup cilantro, chopped
- 2 cloves garlic
- ½ tsp. onion powder
- salt to taste
- Put all ingredients in the bowl of a food processor. (Do not drain the tomatoes.)
- Process until you reach desired consistency. I like mine pretty fine, but you can process it less an make it chunky.
Source: Adapted from The Pioneer Woman.