I. Love. This. Salsa.

Happy Cinco de Mayo!  Other than S taking the kids out for a special lunch of tacos and carne asada fries at our local festive Mexican cocina, (right up the street from us) today, we’ve been “celebrating” by eating this salsa all week long!

There really isn’t much to say about this recipe except for the fact that with the help of (again) a food processor, it couldn’t be easier to make, and it’s just plain AWESOME.  I eat this most often on top of my omelets with melted cheese (Oooohhh…),  but it makes a great “dressing” for salad too!  S loves his for dipping into with chips of course.

The LOADS of onion and cilantro add freshness and zing (we LOOOVE cilantro and pile it on).  In fact, I add so much cilantro and onion (the same amount as tomatoes!) that I’m not sure if we could even call it salsa anymore but rather, pico de gallo?

Recipe for Salsa (or Pico de Gallo)?

Note:  This recipe makes quite a bit of salsa (which is great because it won’t last too long anyways!), so make sure your food processor is large enough or blend everything in batches.  Also, for kids (or not-so-normal) people like me who can’t handle anything even a teensy bit spicy, use the mild version of Rotel tomatoes, and of course, omit the jalepeno.

Ingredients

  • 1 can (28 Ounce) Whole Tomatoes With Juice
  • 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
  • 1/2- 1 whole cup Chopped Onion
  • 1 clove  (or more to taste) minced Garlic
  • 1 whole Jalapeno, chopped
  • 1/4-1/2 teaspoon Sugar
  • 1/4-1/2 teaspoon Salt
  • 1/4-1/2 teaspoon Ground Cumin
  • 1/2- 1 who cup Cilantro (lots more to your liking!)
  • 1/2 juice of whole Lime
  • 1/4 teaspoon black pepper (I like the powdery kind, not freshly ground)

Preparation Instructions

Throw in your whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until combined and to desired consistency.  (I like mine a little chunky, but not too chunky.)  Taste and adjust to your liking!

Refrigerate until flavors meld together- the longer the better, but at least for a couple of hours.  Dip your favorite chips (we have been partial to Trader Joe’s Stone Ground Corn ones lately because I like their nutrition facts :P), and enjoy!

Adapted from The Pioneer Woman

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7 thoughts on “I. Love. This. Salsa.

  1. i don’t know why i can’t see some of these pictures. 😦 but happy cinco de mayo! believe it or not, i am not a fan of cilantro (blasphemy i know). but i WILL eat it in this salsa (or in coti duh hehehe)! esp. accompanied by your chicken taquitos 😛

    • oh no i wonder whY the pix didn’t show? is there cilantro is coti’s sauce? too bad you couldn’t have some of THAT may 5. (maaaybe i will have to get some and have s check. i’ve been wanting mexican food alot lately ;P kekeke) and i SO need to do a post on those taquitos huh? maybe i will just wait until you come so we can make/roll them together. haha

      • ha jk i can see them now! my computer was misbehaving. yes pls go do a taste test for me : ) yikes you are forewarned, i may mis-roll the taquitos just to see them explode. so much tastier anyway…

  2. d just had your salsa at joe’s place this wknd, he was inspired. lol. i came home from work today and he’s making salsa. 🙂 thx for the recipe!!

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