Restaurant Style Salsa
We've been having a college Bible study at our house for the last several weeks. (Actually, it's a book study of The Christ-Centered Life by C.J. Mahaney, which I highly recommend.) Anyway, I try to have some sort of food every week. Usually a snack-y item and a dessert. I've been having lots of fun coming up with appetizers and desserts to make.
This was the final week, so I decided to make a more hearty meal of it. I made salsa and a delicious enchilada casserole, which I think I ate half of! The enchilada recipe was a new one, but I've been making this salsa for a while now, I just hadn't gotten around to taking a picture for you all til now.
I first saw it floating around Pinterest and was curious. I was looking for a great - restaurant style - salsa and hadn't been able to find one. I didn't like most of the homemade salsa recipes I'd tried, but this one is perfect.
It makes me feel like I'm sitting down at a local Mexican restaurant when I eat this yummy salsa. (I might have to try heating it up next time though; I do like my salsa warm.)
This salsa is super quick and easy. Perfect for a quick appetizer when you're in a pinch. ...which is pretty much any time I have to make an appetizer for anything!
I can always count on it getting rave reviews. Most importantly, of course, the hubby loves it.
Restaurant Style SalsaAdapted from: The Pioneer Woman
14 ounces diced tomatoes, drained & juice reserved
10 ounces mild Rotel tomatoes, drained & juice reserved
2 Tablespoons onion, chopped
1/2 teaspoon minced garlic
1/8 teaspoon sugar
1/8 teaspoon kosher salt
1/8 teaspoon ground cumin
1/4 cup fresh cilantro, rinsed and patted dry
3/4 teaspoon lime juice
1. In blender, pour in diced tomatoes, onion, garlic, sugar, salt, cumin, cilantro, and lime juice. Blend until smooth.
2. Add Rotel tomatoes and pulse several times, or until the consistency is as you like it. Add some of the reserved juice, if necessary. (I almost never add back in the juices from the tomatoes because I like my salsa a little thicker and slightly chunky.)
*Note: I think it is spicy even with the mild Rotel, so if you prefer a less spicy option, you could skip the Rotel and add in a sauted diced jalapeno (seeds and ribs removed). I'm pretty sure that wouldn't add any spice, just flavor since the spicy parts of the pepper are removed.