The answer to most questions is usually, Pioneer Woman. The guru of food blogging? Pioneer Woman. Need a recipe you KNOW will ALWAYS taste fantastic? Pioneer Woman. The kitchen I’m most jealous of? Pioneer Woman. So, when it comes to the best homemade Restaurant Style Salsa, I inevitably went with Pioneer Woman’s and haven’t turned back since. We share a hatred for vinegar-laden salsas so I figured I would love her version. Annnnd… I was right. I can’t tell you how many times I’ve made this. Let me just say, it comes out perfect every.single.time. Break out the food processor or blender and get ready for some salsa perfection!
You literally throw all ingredients in, whir away and that’s it! Feel free to leave it chunkier than I do. To each his own… I prefer mine like so:
Grab some chips, preferably from La Tolteca, if you’re nearby me. And dig in!
- 1 can (28 oz) Whole Tomatoes with Juice
- 2 cans (10 oz) Rotel (diced tomatoes and green chilies)
- ¼ cup chopped onion
- 1 clove garlic, minced
- 1 whole jalapeno, quartered & sliced thin (scrape the seeds out if you want your salsa mild)
- ¼ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cumin
- ½ cup cilantro
- ½ whole lime juice
- Note: this is a very large batch of salsa! 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.
- 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---I do about 10 to 15 pulses.
- Test seasonings with a tortilla chip and adjust as needed. Depending on the chip, sometimes more salt is needed.
- Refrigerate salsa for at least an hour.