This salsa recipe is originally from The Pioneer Woman, but I revised it a bit.
I use my food processor to make this salsa and it whips it up super fast.
Restaurant Style Salsa
one 28 ounce can organic crushed tomoatoes
one 28 ounce can organic diced tomatoes (we like to use the fire roasted ones)
one 4 ounce can of diced green chiles (we use mild)
one large onion, quartered
three – four cloves of garlic, peeled
one large bunch of cilantro, the bottom stems cut off and discarded
1 tsp sea salt
1 tsp cumin
2 TBSP lime juice (one fresh lime squeezed)
Place all but the crushed tomatoes in the food processor. Run on high until everything is chopped and thoroughly incorporated. Pour into a large bowl and add the can of crushed tomatoes. Stir well. Place in canning jars and store in the fridge. This lasts for several weeks in the fridge.
This recipe makes 3 1/2 quarts, unless your kiddos see you making it, of course!
** you can also add a jalapeno (seeded or not seeded) if you like spicier salsa, or 1-2 TBSP of honey if you like a sweetness to your salsa.
ENJOY!!
Thank you for this, Stephanie! 🙂
My pleasure!!!!
Another one for my book!
It’s a good one!!!!
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