During the summer, I make fresh pico de gallo. But when tomatoes are not in season I actually to use canned tomatoes to make salsa. I love the recipe for “restaurant style salsa” by the Pioneer Woman. It’s simple and delicious. She calls for adding a bit of sugar but I just leave it out to make it compliant. You can see the original recipe here. Just ignore the part where she says to eat the salsa with cheese nachos if you are doing whole 30 😛 I use this salsa on pretty much everything- eggs, carnitas, on plantain chips, or with grilled meats. It has definitely become a staple item in out home.
Restaurant Style Salsa– adapted from the Pioneer Woman’s recipe
1 14.5 ounce can of fire roasted tomatoes
2 10 Ounce Rotel diced tomatoes with Green Chilies- any variety depending on your preferred spice level.
1/2 yellow onion diced
1 clove garlic, minced
1 whole Jalapeno, quartered and sliced thinly- I leave the seeds in too.
1/4 teaspoon ground cumin
1/2 cup cilantro
1/2 whole lime juiced
Salt to taste
Kitchen equipment needed:
Food processor or blender
- Combine whole tomatoes, Rotel, onion, jalapeno, garlic, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like. Refrigerate salsa for 30 minutes.
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