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.
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
- 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.