I’m gonna say it. This is my FAVORITE home made salsa recipe- and I’m a bit a salsa snob. Not only is it so easy to make, but it is also soooo delicious. My family and I have been making and enjoying this salsa for years now, and I would say I’ve finally perfected the recipe! It’s modeled after The Pioneer Woman’s recipe, but I’ve adjusted a couple things to our liking. Here’s the recipe we now use:
Best Ever Restaurant Style Salsa
Ingredients
- 1 can (28 oz) whole tomatoes with juice
- 2 cans (10 oz) Rotel (diced tomatoes and green chilies)
- 1/2 cup chopped white onion
- 3 cloves garlic, minced
- 1 jalapeño, quartered and sliced thin
- 1/4 tsp sugar
- 1/4 tsp salt
- 3/4 cup cilantro
- 1/2 whole lime juice
Instructions
- Combine tomatoes, Rotel, onion, garlic, jalapeño, sugar, salt, cilantro, and lime juice in a blender. Pulse until salsa is to your preferred consistency (usually about 10 pulses).
- Pro tip: if you like chunkier salsa, save a handful of onion and cilantro and add to salsa after mixing in the blender.
- Chill salsa in the fridge for an hour before eating. Serve with tortilla chips.
– 1 can (28 oz) whole tomatoes with juice
– 2 cans (10 oz) Rotel (diced tomatoes and green chilies)
– 1/2 cup chopped white onion
– 3 cloves garlic, minced
– 1 jalapeño, quartered and sliced thin
– 1/4 tsp sugar
– 1/4 tsp salt
– 3/4 cup cilantro
– 1/2 whole lime juice
1) Combine tomatoes, Rotel, onion, garlic, jalapeño, sugar, salt, cilantro, and lime juice in a blender. Pulse until salsa is to your preferred consistency (usually about 10 pulses).
2) Pro tip: if you like chunkier salsa, save a handful of onion and cilantro and add to salsa after mixing in the blender.
3) Chill salsa in the fridge for an hour before eating. Serve with tortilla chips.
Because the recipe yields a large batch, I love to make the salsa over the weekend and then we enjoy it all week long!
Enjoy, friends!!!
Try my other favorite green salsa recipe here!
