Friday, June 25, 2010

Restaurant Style Salsa

If you're lucky enough to have access to homegrown tomatoes, then you're probably no stranger to making fresh salsa. But what do you do if tomatoes aren't in season or buying fresh tomatoes is just too expensive? I recommend trying out this great recipe from the Pioneer Woman.

It combines canned tomatoes with a few fresh ingredients to make a dip-worthy condiment. It's so easy to throw together in the blender or food processor. You'll be chowing down on chips and salsa in no time!

You can follow the Pioneer Woman's version with no MSPI problems, but what I have listed here tames the heat and cuts the super large recipe in half.


Restaurant Style Salsa

1 14-oz. can whole tomatoes with juice
1 10-oz. can mild Rotel (diced tomatoes and green chilies)
2 tbsp. chopped onion
1 clove garlic, minced
1/8 tsp. sugar
1/8 tsp. salt
1/8 tsp. ground cumin
1/4 cup cilantro (or more to taste)
1 tbsp. lime juice

Combine tomatoes, Rotel, onion, 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. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips.

Quick Start with MSPI Mama: This is one of my Quick Start recipes

2 comments:

Britney Major said...

How long with this last in the fridge? Could I freeze half?

Andrea said...

The salsa will last at least a week in the fridge. Maybe longer. I did try freezing it once but wasn't too thrilled with the salsa after defrosting ... the texture was odd and the consistency was way too watery. Chances are you will devour this stuff long before you need to worry about it going bad! :)