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Restaurant-Style Salsa by Ree Drummond

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Ingredients

  • Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
  • One 28-ounce can whole tomatoes with juice
  • 1/2 cup fresh cilantro leaves (or more to taste!)
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1 whole jalapeno, quartered and sliced thin, with seeds and membrane
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/2 whole lime, juiced

Details

Preparation

Step 1

Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor.
(This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)

Pulse until you get the salsa to the consistency you'd like.
I do about 10 to 15 pulses.
Test seasonings with a tortilla chip and adjust as needed.

Refrigerate the salsa for at least an hour before serving.

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