Sunday, August 15, 2010

Spicy Red Tomato Salsa

This salsa is not meant to be a copycat recipe to Chipotle's Red Tomatillo Salsa. However, this salsa makes a good enough of a substitute and went perfectly on my recreated Chipotle Burrito Bowls! This recipe comes to me courtesy of the Pioneer Woman. I've had this one bookmarked for months. I figured that I had some time to kill on a lazy Sunday, and with pre-season football on, I could make a ton for us to snack on all day, as well as eat for dinner.

This recipe is very similar to my favorite salsas at mexican restaurants. Great tomato flavor, nice kick with a touch of garlic. Not too much onion or cilantro. Give it a whirl! But maybe cut it in half if you don't want an entire vat full of salsa to work through.

Here's the recipe: Restaurant Style Salsa from the Pioneer Woman

  • 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
  • ½ whole Lime Juice

  1. 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.
  2. Test seasonings with a tortilla chip and adjust as needed.
  3. Refrigerate salsa for at least an hour.
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