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Many years ago there was a Seinfeld episode in which Jerry and George discussed the rising popularity of salsa. According to them, it had surpassed ketchup as the number 1 condiment in the United States. Well, I don’t know if that’s true (I try not to believe everything fictional characters tell me), but if it is, I totally get it. Salsa is delish! And there’s nothing better than restaurant salsa.
My salsa recipe has evolved over time and it actually began as a Pioneer Woman recipe that I tweaked for my own personal pleasure and, in my humble opinion, is now perfect. I am asked to bring my salsa to just about every party, gathering, or meeting I’m invited to, and I never have any left when I go home.
Now, call me crazy, but I’m not wild about salsa that tastes overly fresh. What?! Yep, I said it. I find that the stronger, rawer (is that a word?) flavors of fresh veggies take over the dish and it starts to taste like a very odd, smooth salad. And since I’m showered with compliments every time I make salsa, I’m going to say other people think I’m right, too.
The other thing I like about using storeable ingredients is that I can whip this up at a moment’s notice. Guests dropping by? No problem! Neighbors want to come over and show you 400 pics of their trip to Barbados? Well, at least you’ll have salsa to help get you through it.
So here’s the deal. This salsa is so easy to make you’re going to kick yourself for ever having bought that crap in a jar. I use my Ninja to mix mine, but other people use a food processor or just a plain old blender.
No one likes runny salsa, so I suggest you strain your tomatoes, even the Rotel ones. Just dump them all in a colander and let the excess juice drain. DO NOT rinse them. After draining, pour all the tomatoes into your Ninja. You can add your spices one at a time, or premix them in an adorable little bowl. (Ugly ones work, too, they’re just not as much fun.) Either way, they go into the Ninja next. Pour the lime juice over the top, then add cilantro.
Side note: I know cilantro is a controversial herb, so please know I won’t be offended if you leave it out… or use more. Whatever. It’s your kitchen.
I highly recommend chilling your salsa in the fridge for at least an hour before serving. It just tastes better cold. After you’ve waited as long as you can, grab some chips and go to town. This salsa is so smooth you can even serve it with the extra thin corn chips! Mmmmm, my fav!
- 1 28 oz can whole peeled tomatoes, drained
- 2 10 oz can Rotel Original
- 1 jalepeno pepper
- 1/4 cup lime juice
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cumin
- 1 tbsp cilantro
- Slice jalepeno, set aside (keep as many seeds as you like)
- Drain juice from tomatoes and Rotel
- Place all ingredients in Ninja (or processor, blender). Blend for 20 seconds.
- Chill 1-2 hours before serving