Salsa Away from that Jarred Stuff
There is absolutely nothing particular about this recipe that has anything to do with camping, other than it is fantastic and eating it around the fire or around a picnic table playing games would absolutely be welcomed. There is this Mexican restaurant in Pittsburgh called Emiliano’s who serves salsa that tastes just like this. Where I usually jump at the cheese sauce to compliment the salsa and chips, you just simply don’t need it with salsa that tastes like this. You will swear off the store bought stuff forever!
Thanks for The Pioneer Woman for this. Don’t change a thing. I did however just make this with my fellow camper’s homegrown tomatoes and it was nothing short of divine. Simply blanch them first to remove the skins.
The Pioneer Woman’s Best Salsa Ever Recipe
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Ground Cumin
1/2 cup Cilantro (more To Taste!)
1/2 whole Lime Juice
Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.