Homemade Salsa

According to an old Seinfeld episode, salsa ranks #1 in America as the top condiment of choice, over ketchup.  I did not know this.  But, after tasting this homemade salsa, I can see why!

On this particular day that I made this refreshing salsa, I didn’t know that I was going to also be giving my kitchen counter tops a thorough cleaning.

Read on to find out how it all came about.

In your trusty food processor, add in chopped onions and fresh garlic.

Next pour in the cans of tomatoes.

Of course, salsa would not be salsa without jalapeno and lime.

Here’s where it got interesting.  Let’s play a game of I Spy.  Can you spot something wrong with this picture?

Have you found the lovely stream of pink fluid exiting my food processor?  If you’ve ever overfilled your food processor before, enough to fill your counter with a puddle of about 2 feet in diameter, please raise your hand.

Yeah, me too!

Picture me finally noticing the liquid all over the counters and scrambling around the kitchen to find a bowl big enough to dump the tomatoes into.  I lost about half of the tomato juice.

But, my kitchen counter tops got a really good cleaning that day!

Learn from my mistake and make sure you don’t overfill past the lovely line that the good people at Cuisinart put on the bowl.

Even with the little mishap with the food processor, the salsa came out amazingly!  The cold sweet tomatoes coupled with the spicy jalapeno and sour lime gave my tongue a lot to think about, in a good way.  Dipping a salty tortilla chip into the bowl and taking a bite transported me to my favorite Mexican Restaurant instantly.

I made enough to fill about 2 of these containers.

You will love the fresh taste of making your own salsa.  It definitely beats the stuff in the jar.  And using the salsa in the jar won’t help you clean your counter tops either! LOL

Restaurant Style Salsa

From The Pioneer Woman

 

1 can (28 Ounce) Whole Tomatoes With Juice

2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)

1/4 cup Chopped Onion

1 clove Garlic, Minced

1 whole Jalapeno, Quartered And Sliced Thin

1/4 teaspoon Sugar

1/4 teaspoon Salt

1/4 teaspoon Ground Cumin

1/2 cup Cilantro (more To Taste!)

1/2 whole Lime Juice

 

Note: this is a very large batch.

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.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. 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 salsa for at least an hour. Serve with tortilla chips or cheese nachos.