The Pioneer Woman Tasty Kitchen
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Restaurant Style Salsa

4.94 Mitt(s) 85 Rating(s)85 votes, average: 4.94 out of 585 votes, average: 4.94 out of 585 votes, average: 4.94 out of 585 votes, average: 4.94 out of 585 votes, average: 4.94 out of 5

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Level: Easy

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Description

Perfect, wonderful, simple salsa like the kind in restaurants. Serve with warm tortilla chips and watch everyone smile.

Ingredients

  • 1 can (28 Ounce) Whole Tomatoes With Juice
  • 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
  • ¼ cups Chopped Onion
  • 1 clove Garlic, Minced
  • 1 whole Jalapeno, Quartered And Sliced Thin
  • ¼ teaspoons Sugar
  • ¼ teaspoons Salt
  • ¼ teaspoons Ground Cumin
  • ½ cups Cilantro (more To Taste!)
  • ½ whole Lime Juice

Preparation

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—I do 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.

71 Comments

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Sandie Prater on 5.25.2014

My family LOVES this salsa. I do add about 3 fresh roma tomatoes to this recipe to add a bit
of thickness or bulk…no chunks, just thicker to hang on to a chip. Also, I do not use jalapeno but if i want it warmer I just use a warmer rotel. Depends on who I am making it for.

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csemsack on 8.19.2012

A keeper, I used fresh Roma tomatoes and I will be making this again.

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julielyn68 on 4.22.2011

I just made this again, probably batch #1,000, eating it as I type!!!! This is hands down the best salsa recipe ever!! Have been making it for about a year now and have not bought a jar of salsa since. I now make it and can it – YUMMY! Thank you so much for sharing…

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leeking on 2.20.2011

WOW!! This salsa is AMAZING!!! I’ve been looking for a great salsa recipe and this is it!!! I followed the recipe exactly except for one substitution. Instead of using a Jalapeno I used two Habanero peppers. The flavor was outstanding. My husband took some to work and it was devoured in a matter of minutes. I mean the guys were practically licking the container! :) My kids love it too and I have been asked NEVER to buy salsa from the store again and only to make this from now on.

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bettycracker on 2.8.2011

Threw this together on Sunday. Had to improvise a bit since our local grocery store is closed on Sunday. Used 2 cans of diced tomatoes w/chopped jalapeno, & dried cilantro (eyeballed it). Threw one can of diced toms and one can of Rotel with all spices in blender…pulsed about 6x’s, poured in bowl and then pulsed the other two cans together and mixed them into the original batch. Made a boat load of salsa! My man & kiddos loved it! Quote “Tastes just like Paradiso.” Mission accomplished.

85 Reviews

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hjcary on 8.19.2014

We love this salsa and I almost always have a jar of it in the refrigerator. I must say we make our MUCH spicier but that is what is awesome about salsa, you can very the spiciness. My 14yr old makes this and tends to add, and this is approximate, 5 habanero peppers, 6 serrano peppers and 15 dried Bolivian Rainbow peppers to his batches. Super hot and super good. Thank you for this recipe that we have now been using for several years now. (with the addition of heat of course)

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Shelli Myers on 12.28.2012

Made this for Christmas and it was so easy! But to yummy!

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christynbj on 5.16.2012

I make this exclusively as the only salsa in our house now. I do mix all the green ingredients first, then the tomatoes separately, mixing them in the large bowl at the end. but I follow this recipe exactly otherwise. LOVE IT!!! We do use a whole jalapeno, and depending on the size/spice the heat varies from batch to batch.

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stefibeth on 4.28.2012

Really great recipe and very much like the kind served in restaurants! I halve the recipe when I make it without any problems. The only thing I change is I do remove the seeds/membranes from the jalapeno as I find it plenty spicy without. I tend to like a milder salsa and I’ve found with without the membrane and seeds it has just the right amount of heat. Otherwise, exactly as written it’s great!

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Minnow in Hampton Roads on 1.27.2012

Wow ~ who knew salsa could taste so great from canned tomatoes! I always thought it was something I had to wait until mid-summer to get to perfection. Thanks, Ree! This is terrific!!

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