Happy Memorial Day Weekend everybody! I hope you all are home from work and gearing up to enjoy time with friends and family over the course of the next few days. We have a jam-packed weekend coming up and are busy getting all of our food prepared for our Memorial Day picnic. One of our family’s all-time favorite weekend snacks (even on non-holiday weekends) is our homemade salsa! We are huge lovers of chips and sala and this recipe from The Pioneer Woman is the absolute best!
This is a great restaurant-style salsa recipe and is something you can whip up in a short amount of time. It does have a bit of a kick to it, but you can always play around with adding or omitting ingredients based on your personal preference. My family and I have been using this recipe for years now and it has become the only salsa we eat! Therefore, I’m thrilled to share the recipe with you all so that you can enjoy the salsa-goodness just like we do!
Below you will find the list of ingredients, directions, and notes to help you create the world’s best salsa!
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Ingredients:
- 1 can of Whole Tomatoes With Juice (28 ounces)
- 2 cans of Rotel Diced Tomatoes and Green Chilis
- 1/4 cups of chopped onions
- 1 clove of garlic, minced
- 1 jalapeno, sliced
- 1/4 teaspoon of sugar
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground cumin
- 1/2 cup of cilantro
- 1/2 of a lime (just the juice)
Directions:
- Add Whole Tomatoes, Rotel, Onions, Garlic, and Jalapenos to a food processor.
- Pulse until you reach a consistency you like.
- Add Sugar, Salt, Cumin, Cilantro and Lime Juice.
- Pulse until you reach a consistency you like.
- Refrigerate until cold.
- Serve with chips and enjoy!
Notes:
- This recipe yields a pretty large batch!
- You will need a processor that is at least 11 cups in order to fit all of the ingredients. We use this Cuisinart Pro Custom 11 Food Processor.
- I typically add the solid ingredients into the processor first in order to make sure they get properly chopped before I add the remaining ingredients.
- When it comes to the number of pulses, I don’t have a recommended number. I usually pulse until the main chunks are broken up, but stop before it turns into a puree. Big chunks = bad. Small chunks = good.
- You can always add more of any ingredient or seasoning. There’s no right or wrong here, people!
- Personally, I think this recipe is best if eaten no earlier than 24 hours after it has been made. This allows the salsa to ferment and gives all the flavors time to make their grand entrance.
- Always refrigerate when you are done munching.
- WARNING: this salsa is highly addictive…therefore, you may find it difficult to stop eating once you’ve started.
If you give this recipe a try, leave me a comment below and let me know how you liked it! I’m almost embarrassed to admit how quickly my family and I can polish off a batch of this. It will be a miracle if this even makes it through the weekend.
Have a great Memorial Day Weekend and happy snacking!
What You Will Need
XOXO Just Kate
