Salsa

Salsa and tortilla chips has always been one of my favorite things to snack on BUT I have never really been able to find a store bought salsa that hits the spot every time. I don't know what it is about store bought but I just don't love them.....even the ones that are preservative free and only have natural spices and ingredients, those still don't taste right. With that being said I have tried numerous different concoctions of my own homemade salsa recipes but couldn't find one UNTIL my husband bought me my first Pioneer Woman cookbook! I will NEVER again buy pre-made, store sold salsa....sorry Pace ;-)

I did make a few changes to the original but am still giving her recipe credit, because I probably would still be wasting time in front of the the many jars and jars of salsa at the grocery stores trying to figure out which one to try this time.

Also I must point out that you can control the heat level with this recipe. I use 2 cans of Hot Rotel tomatoes because I like a little heat and the 2 cans are just the perfect amount for my taste BUT if you prefer it milder you could use 1 can Hot and 1 can Mild, or 2 Original....you get the idea, mix it up and make it your Go-To-Salsa!!


Go-To-Salsa

1 can (28oz) whole tomatoes
2 cans Rotel tomatoes (your choice on heat level)
1/2 onion coarsely chopped

1 jalapeño, coarsely chopped (de-seed if you don't want the extra heat BUT do add it for flavor....it's not the same without it!!)
1/4 tsp sugar
1/4 tsp salt
1 tsp cumin
the juice of 1/2 lemon or lime (this too is a matter of preference)

Directions:

** before you start....this will make a lot of salsa! If you don't have a large food processor (12 cup capacity) or blender you will have to work in batches and then stir the batches together in a bowl**

In your food processor or blender add the onion and jalapeño first then top with your tomatoes. **do not drain the tomatoes of their juice** Add sugar, salt, cumin and juice. Pulse until the salsa is to your preference of consistency (I pulse until all my tomatoes are broken up, I do not like chunky salsa)

Salsa is ready to eat as soon as you are done pulsing and mixing the ingredients together. Store leftovers in the refrigerator, will keep well for about 1 week. Stir before serving after chilling. ENJOY :-)


DID I MENTION HOW EASY AND QUICK THIS RECIPE IS??

Recipe adapted from "The Pioneer Woman Cookbook"