*adapted from the Pioneer Woman*
I’ve been eating my way through all of the Tex-Mex restaurants in Atlanta these last few months and it’s been delicious. At every last one of them, it’s a must to try the 1) margaritas 2) queso and 3) salsa. Normally I’m a traditionalist and prefer the pico de gallo type salsas – large chunks of tomatoes, onions, cilantro, and other goodies. At restaurants though, they typically serve chips with the runnier salsa that has small to no chunks of all the things I like so much…kind of like what stores sell in jars.
To this day I had never tried making this restaurant style stuff until today. I gave it a shot and whoa buddy. It is like the restaurant stuff on steroids. It tastes so crisp and fresh and is a fantastic alternative to the pico I normally eat, especially for those who don’t like chunks of veggies in their food. This recipe made a huge batch so I processed everything in batches.
- 1 can (28 Ounce) whole tomatoes with juice
- 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
- 1/4 cup onion, chopped
- 1 clove Garlic, Minced
- 1 whole jalapeno, sliced thin
- 1/4 tsp sugar
- 1/4 tsp salt
- 1/4 tsp ground cumin
- 1/2 cup cilantro
- 1 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. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve.