Restaurant Style Salsa

This recipe is from the Pioneer woman

Looks Yum!

So this is her finished product

Ingredients:

• 1 can (28 Ounce) Whole 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
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice

Prep time 10 min.
5 min. to blend it all up
(if you can 2-3 hours in the fridge for flavors to marry)

Very simple to put together.

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 ( I de-seeded mine because I'm a wuss, but I still thought it was spicy), 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

it’s ideal if you can cover and refrigerate the salsa for a couple of hours at least. This’ll help everything meld and marry and mingle and become perfect.

Now for the test run...

Mmmmmm...

All gone!

Review:  This salsa is the perfect restaurant style salsa.  While I thought it was a bit spicy and the kids wouldn't even try it, Reece thought it was mild and enjoyed it.  We used it to dip our baked taquitos, but if you grab a bag of chips the salsa will devour them.  Thank you Ree from the Pioneer Woman blog for sharing you yumminess!  Two thumbs up.