Some like it hot salsa!

I love going out to eat but it’s something we don’t do often.  Fortunately for me, I live with a self taught cook and fellow food lover so dinners are often thrown together quickly and most always restaurant quality.  One thing we love to eat is restaurant salsa and it’s a recipe that Thom always asks for at the Mexican restaurants we like, but to no avail.

His search for the perfect blender salsa led him to The Pioneer Woman’s site {I should note that every time Ree’s name is mentioned in my household I have to remind Thom of who she is-hello, only the most famous of food bloggers, dude}.  He was skeptical at first.  We tried the recipe as written and it was fine.  But with Thom’s impeccable taste buds and adventurous adjustments he took PW’s recipe from fine to A.M.A.Z.I.N.G.   Seriously, we make this almost every weekend and it’s so good I could almost drink it.

If  you don’t like it hot you may want to stick to P-dubs recipe.  We like it hot!

Blender Salsa

1 (28 oz) can whole tomatoes with juice
2 (10oz) cans Rotel (one mild, one hot)
3/4 cup chopped onion
3 cloves garlic, minced
2 or 3 jalepenos, quartered and sliced thin
1/4 tsp sugar
1/4 tsp salt ( + more to taste)
1/4 tsp cumin
1 cup cilantro
1 tablespoon lime juice

This makes a large batch so we divide the ingredients and process in two batches (skip this if you have a 12 cup blender or processor).

Combine all ingredients in a blender or food processor.  Pulse until you get the consistency you like.  Test seasonings with a chip and adjust accordingly.  Refrigerate for at least an hour and serve with warmed tortilla chips!

* Salsa definitely is something that is a per-person food. Play with the ingredients.  Adjust to your liking.

Next on our list to master?  Homemade tortilla chips!