You know when you go to a Mexican restaurant and they give you one of those little bottles FULL of extra salsa? You know, so you can refill your own salsa dish? Those are my favorites. Because seriously, a little tiny bowl of salsa for a table full of people is just never going to be enough, it’s just not. And then, you know when you’re at a Mexican restaurant, and your food comes out and you immediately have to ask for a box because you’re too full of chips and salsa?
No? Just me?
I’ve actually been making this salsa for quite a while, so I’m not really sure why it’s not on the blog yet. This is a slight variation of Pioneer Woman’s recipe; I’ve tweaked it to match my own tastes a bit by adding more lime, a bit more onion and more cumin. And, although I didn’t note it in the recipe below, I almost always add twice as much cilantro. I’m a big, big cilantro fan.
Which, actually, if you don’t like cilantro, there’s likely a reason why. Have you ever seen this article? So, if you want to leave out the cilantro, I won’t even roll my eyes at you.
I should also tell you that this recipe makes a lot of salsa, about six cups worth. So, unless you REALLLLY like salsa, it might not be a bad idea to cut the recipe in half. But I REALLLLY like salsa, so I always make the whole batch.
When I’m making this recipe for my kids, I remove all of the seeds and membrane from the jalapenos – otherwise I use one full pepper and the heat is just right for me. I have a big food processor (I think it’s a 14-cup or something) and I can make it all at once, but if you are using a blender or a smaller processor, you might want to make it in batches. Then throw it all in the ‘fridge for an hour or so, to let the flavors all come together.
You can keep this in the refrigerator for quite a while, but like I said, I REALLLLY like salsa, so mine never lasts long. Just store it in an airtight container, (I like to use a mason jar) to keep it fresh.
Since everyone’s tastes are different, you might want to add or omit ingredients, but do try it as is first. Sometimes I add green pepper to mine, and if I don’t have salty chips, I might add just a smidge more salt.
Hope you love this one! Enjoy!
Thanks for stopping by today! Leave me a comment below so I know you were here!
- 1 (28-ounce) can whole tomatoes
- 2 (10-ounce) cans rotel tomatoes
- 1 medium onion, coarsely chopped
- 1 clove garlic, chopped
- 1 jalapeno, quartered and sliced thin, leave ribs and seeds for more heat
- ½ cup cilantro
- Juice from 1 fresh lime
- ½ teaspoon kosher salt
- ¼ teaspoon granulated sugar
- ½ teaspoon ground cumin
- Coarsely chop onion, jalapeno and garlic.
- Add all ingredients to a large food processor. (At least an 11-cup processor, or work in batches)
- Pulse until desired consistency is met (for me it was about 7-8 times).
- Refrigerate for 1 hour before serving.
- *note: you could also use a blender, but cut your veggies into smaller pieces first.
- *note: increase heat by adding another jalapeno, decrease heat by removing seeds and membrane from pepper first.