Categories: Appetizers, Mexican, Sauces/Dips
Greetings from our new kitchen! We’re still unpacking boxes around the house, but the kitchen is completely set-up! The kitchen was definitely a priority for us when it came to unpacking, because take out was definitely starting to get boring. Since we moved a little further from the city, our choices are VERY limited. So yeah, it was time to turn on that stove!
Since I was in the mood to make tex-mex (and H didn’t really mind that craving either), we made chicken enchiladas one night and then chicken taquitos with this salsa the next night. Tex-mex two nights in a week? Heck yes!
This salsa is really a big favorite in our house, and I’m really not sure why I haven’t shared this recipe with y’all until now! We’ve made it quite a few times, because it’s ridiculously easy to throw together and way tastier than anything you can buy in a jar! While this salsa makes a lot (and I mean A LOT), it’s really not difficult to go through this stuff fairly quickly. It’s addictive, for sure!
Restaurant Style Salsa
Source: Pioneer Woman
- 1 28 oz. can whole tomatoes with juice
- 2 10 oz cans of Rotel
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 whole jalapeno, quartered and sliced thin (remove seeds if you don’t want as much heat)
- 1/4 tsp sugar
- 1/4 tsp salt
- 1/4 tsp ground cumin
- 1/2 cup cilantro
- 1/2 of a lime’s juice
- Take all ingredients and put them in a blender.
- Pulse the blender until you reach your desired consistency.