Tuesday, September 18, 2012

Restaurant Style Salsa

Becca here with a "Pioneer Woman" recipe that I adapted to fit my family's tastes.  My husband is a salsa connoisseur (meaning he's picky about good salsa, ha!) and absolutely loves this salsa.  It has a bit of a kick to it, the kids thought it was a bit spicy, but still ate a bit on chips.  You could easily 'turn up the heat' by using jalapenos instead of the anaheim pepper I used.  Also, feel free to blend or process it in the food processor to reach your desired consistency - I went for a rather thin, without any big chunks, blend, similar to what we get at our favorite local Mexican restaurant here.  This makes a good sized batch, so it's great to make for company, or to have as leftovers.  Enjoy!

1 large can (28 ounces) diced tomatoes
2 cans (10 ounces each) rotel (diced tomatoes with green chilies; I used 1 mild, 1 regular)
1/4 cup dried minced onion
2 teaspoons granulated garlic (the dried kind on the spice aisle)
1 anaheim pepper, seeded and chopped
1/2 teaspoon sugar
1 cup fresh cilantro, loosely chopped
1/4 cup lime juice
2-6 teaspoons salt, to taste (I use Real Salt)

In a large mixer or food processor, combine diced tomatoes & rotel, and process to desired consistency.  Pour them into a large bowl, leaving a small amount (about 1 cup) in the bottom of the blender or food processor (I use the blender attachment for my Bosch mixer).

To the remaining tomatoes in the blender, add remaining ingredients (onion, granulated garlic, anaheim pepper, sugar, cilantro, lime juice, and 2 teaspoons of salt to start with).  Process until everything is very finely chopped, then add to tomatoes in the large bowl.

Stir well to combine, then taste to see if you need to add more salt (be sure and taste with a chip, not a spoon, since the chip will add saltiness when you're eating it!) and serve immediately, or store in the refrigerator until ready to serve.  I filled a quart canning jar & a half with the salsa. 

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