Since I have obviously been in a Tex-Mex frame of mind lately, I am going to post a great recipe I made recently for salsa! It was really easy and yummy! I only made half a batch of the salsa, but am posting the full recipe below.
I found the recipe on Pinterest (my new favorite obsession!). I believe the original is from www.browneyedbaker.com and was adapted from a recipe by The Pioneer Woman.
The next time I make it, I plan to use fresh tomatoes (instead of canned) to see if it tastes even tastier!
The recipe is below, with my changes notated in parentheses. Grab a bag of tortilla chips and enjoy!
Restaurant Style Salsa
***This makes a large quantity so use an 11-cup food processor or larger. You can also work in batches OR half the recipe if you have a smaller food processor.***
Yield: About 6 cups
Prep Time: 15 minutes
1 28 oz. can whole peeled tomatoes with juice
2 10-oz. cans Rotel diced tomatoes with green chiles (I used Rotel Mexican Lime & Cilantro)
1/4 cup chopped onion
1 clove garlic, chopped
1 jalapeno, quartered and sliced thin (remove the seeds and membrane from the jalapeno for a milder salsa)
1/2 cup fresh cilantro
juice from 1/2 a fresh lime
1/4 tsp. salt
1/4 tsp. granulated sugar
1/4 tsp. ground cumin
Add all ingredients to a food processor. Pulse until you get the desired consistency, about 10 pulses. Refrigerate for at least one hour and then serve with your favorite tortilla chips.
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