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Recipe courtesy of Ree Drummond

Show: The Pioneer Woman

Episode: B.F.F.

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Ree's Nachos and Salsa (01:53)

Total:: 1 hr 15 min
Prep:: 15 min
Inactive:: 1 hr

Yield:: 12 servings

Level:: Easy

Ingredients

Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
One 28-ounce can whole tomatoes with juice
1/2 cup fresh cilantro leaves (or more to taste!)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced

Directions

Watch how to make this recipe.

Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I 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.)

Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate the salsa for at least an hour before serving.

My Private Notes

Name: Restaurant-Style Salsa
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 12 servings
Ingredients: Two 10-ounce cans diced tomatoes and green chiles, such as Rotel; One 28-ounce can whole tomatoes with juice; 1/2 cup fresh cilantro leaves (or more to taste!); 1/4 cup chopped onion; 1 clove garlic, minced; 1 whole jalapeno, quartered and sliced thin, with seeds and membrane; 1/4 teaspoon ground cumin; 1/4 teaspoon salt; 1/4 teaspoon sugar; 1/2 whole lime, juiced

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