Most salsa recipes require spending a good 30 minutes chopping, mincing, measuring and mixing. Something so simple takes so much time. My mom has a wonderful recipe that I make often. But this time I was looking for something simple. Something that wouldn’t leave my hands jalapeno ridden. Leave it up to good ol’ Pioneer Woman to win me over.

I don’t have a ton of photos for you because seriously the recipe is that simple. Literally pull the ingredients from the fridge, reach into the cabinets for the rest, dump into the food processor, whirl it a few times and you’re good.

See, this…

To this in seconds…

Restaurant Style Salsa
Recipe adapted from Pioneer Woman

  • 1 can (28 Ounce) whole tomatoes, drained
  • 2 cans (10 Ounce) Rotel (diced tomatoes and green chilies)
  • ¼ cups chopped onion
  • 1 clove garlic, chopped
  • 1 whole jalapeno, quartered and sliced thin
  • ¼ t sugar
  • ¼ t salt
  • ¼ t ground cumin
  • 1 bunch cilantro, stems removed
  • ½ lime, juiced

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. Refrigerate salsa for at least an hour before serving.

Images: sammyw

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