This is it. We have arrived. We have a salsa recipe we can live and die with.
It’s the Pioneer Woman’s recipe.
Thank you, Pioneer Woman, for this recipe and many others we have enjoyed. I have both your cookbooks. I faithfully DVR your show on the Food Network, and even my husband watches it with me, although he likes to pretend he’s not that interested. We think you’re pretty cool. And maybe I want to cook in a kitchen like yours.
It’s great because you don’t have to peel and chop any tomatoes by hand at all. You just dump all your ingredients (okay, you chop a little onion and one single clove of garlic and one jalapeno) into a food processor and blend, baby, blend. That’s it, and you have Super Salsa on your table and ready to eat.
It makes a ton, too. We’re going to share a bit of ours, but it sort of pains me to do so. That’s something I’m working on, that selfishness…
Pioneer Woman’s Restaurant-Style Salsa
(a link to her original recipe; the one below includes the amounts I used – which vary only very slightly)
1 28-oz can whole tomatoes with juice
2 10-oz cans Rotel diced tomatoes and green chilies (I used a generic brand)
1/4 c diced onion
1 jalapeno, thinly sliced and quartered
1 clove garlic, minced
1/4 tsp sugar
1/2 tsp salt
1/4 tsp ground cumin
juice of half a lime
1/2 c cilantro (no need to chop, just break off the leaves)
Pile everything into your food processor (careful; mine barely fit and did overflow just a bit when I pureed it). Pulse several times until you reach your desired consistency.