You will LOVE this salsa and even better, it is soooo easy to make and tailor to your own salsa loving ways.
This salsa recipe originally comes from the Pioneer Woman, however I have tweaked it to my tastes and that of my family. You can do the same thing, too! I love spice but my girls have evolving levels of acceptance so I think using two cans of Rotel and a jalapeno might not go over well with them. Rotel can get pretty hot IMHO. When you make a batch or two you can figure out how your family likes their salsa and make it that way.
I decided to make this salsa because I was trying to clean out my cabinets this week for our impending move across town. I tend to overstock my pantry and freezer (ask my mom and she can confirm this) so I figure since we are only 3 weeks out I need to start whittling it down. I grabbed a can of refried beans and the ingredients for the salsa and it was Mexican night – my favorite!!
You should really let your salsa sit in the fridge for a few hours before serving and before one last seasoning. Since your canned tomatoes are probably room temp, the salsa doesn’t really taste that great until it gets nice and cold. Plus, it gives the flavors a chance to blend better. I also like to use a good quality tomato for the base. Since the tomatoes are the stars in the salsa world, you really want them to shine. I love San Marzano tomatoes, but if you can’t find them (or don’t want to pay for them) then a can of whole tomatoes is better than diced I think. Any way you go, this salsa will be good, but sometimes little things make a big difference when it comes to food!
So this recipe tastes soooo much like restaurant salsa. I always wonder if they make their salsa from fresh tomatoes (what a pain!) or if they just use canned tomatoes like this recipe. What do you think?? Honestly, now that I have this recipe I don’t buy very many jarred salsas (with the exception of Trader Joe’s.) It’s life changing, really….as far as salsa can be.
If you make this recipe and you want to have a full-fledged Mexican Fiesta here are some of my other recipes you can serve up….just don’t forget to invite me over for the party!
Guacamole – The only thing I might like better than salsa is guacamole…and this is a fabulous recipe.
Avocado Pico de Gallo – If you want a little variation on the salsa and guac give this a try – its awesome!
Mexican Style Pulled Pork – this is a great way to use a pork tenderloin and an amazing base for pork tacos. If you are having a party and want to serve tacos try this recipe! Since it uses a tenderloin it is pretty healthy, too.
Spicy Mexican Chicken Pizza – I’m a big fan of pizza and all of the varieties out there. Jim and I came up with this recipe and it is a favorite…especially if you like pickled jalapenos and refried beans – yum!
Pomegranate Margarita – Ditch the sugar laden mixes and make your own from scratch Margaritas! Honestly, it is so easy and these are a great variety. If you want a traditional Margarita recipe here you go!
For a fun Mexican style dessert, try the Pioneer Woman’s Tres Leches Cake – it is soooo good!
Also, check out Marianne’s post all about her love for Mexican food, too!
So enjoy your Fiesta and let me know how you like the salsa if you give it a try!
- 1/4 sweet onion
- 1 handful of cilantro
- 2 garlic cloves peeled
- 1/2 jalapeno (seeded if you don't want it too spicy although at that point it loses much of the flavor and heat)
- 1 can Rotel
- 1 28 oz can Whole Peeled Tomatoes (drain half of the juice off)
- juice from 1 lime (add 1/2 at first and then add more when you are tasting at the end)
- Salt - to taste
- Place all ingredients into the blender in the order listed. Pulse 8-10 times until your salsa is blended and the consistency suits your tastes. I like mine pretty smooth but still with some small chunks.
- This can be made in your blender or in a food processor.
- Refrigerate covered for several hours before serving. Season to taste once it is cold (you may want some more of the lime juice or salt at this point.)