Monday, September 6, 2010

The Pioneer Woman's Restaurant-Style Salsa

I loved this salsa, as did those who tasted it.  It's very, very good.  I won't say it's the definitive way to make salsa, since salsa's one of those wonderful things that has many variations, and it's hard to make a salsa I won't eat.  BUT, there are some salsas that definitely rise above others, and I'd say this is one of those.  It's a blended salsa, no big chunks, so if you only like chunky salsa this may not be for you.  I like both.  Of the blended salsa variety, this one is excellent.

Homemade Salsa

The recipe comes from Ree Drummond.  I halved her recipe, which makes nearly 2 quarts.  While I'm sure I could eat 2 quarts of salsa given enough time, I'd rather make a fresh quart every time I feel like having some.  Since I'm one of those people easily susceptible to suggestion, well at least when it comes to food, I also couldn't help but make simple nachos to eat the salsa with.  I also had it plain with chips and in a bean and cheese burrito.  It was wonderful in every case.

I'm one of those people who doesn't like cilantro.  But when it's been pulverized, and if I use the leaves only, I find that I can not only tolerate it, but even enjoy it.  If you're also someone who doesn't normally like cilantro, don't shy away from using it here; put less into the salsa, perhaps, but don't omit it entirely -- I do think it adds a unique flavor that makes salsa and guacamole taste as good as they do.

Nachos with Homemade Salsa

As for spiciness level, I'd call this mild to medium, but that's because I kept the jalapeno seeds in; if you prefer mild salsas, seed the jalapeno.

Restaurant-Style Restaurant (adapted from The Pioneer Woman)

  • 1 14.5oz can of whole or diced tomatoes, undrained
  • 1 10oz can of diced tomatoes with green chilies (like Rotel), undrained
  • 1/8 cup chopped onion
  • 1 small clove garlic, minced
  • 1 small jalapeno, quartered and thinly sliced
  • 1/8 tsp sugar
  • 1/8 tsp sea salt
  • 1/8 tsp ground cumin
  • 1/4-1/2 cup cilantro
  • juice from 1/4 of a lime, or about 1 tsp
  1. Combine all ingredients in a food processor or blender.  Blend until you get the consistency you desire.  I probably let mine go for about 10 seconds.  Taste the salsa and adjust the seasoning if needed to your preference.


caitlin! said...

I'm SO making this. Thanks!!

carrie said...

Best salsa ever!