Had a big game to watch today so I felt like I needed a little snack to go with it...there's a shocker, I know! PW just bumped her salsa back up to the top of her line up, so I decided to give it a try.
Look at this cast of characters and see if you can figure out what I forgot...
Yep, it's the onion. No wonder it didn't make my eyes water!
Since I left it out, my review will have to be taken with a grain of salt, but here goes anyway. I actually really liked it, but I'm very glad only used half the jalapeno called for instead of the whole! My husband said he didn't think it was hot at all, but I definitely was feeling the burn.
I liked this better than any jarred salsa I've ever had, but not quite as much as my favorite Mexican place. (That would be Manuel's, if you're ever in the area)
I will say that my salsa was really watery. The recipe directs you not to drain the tomatoes, but I ended up draining off about a cup of liquid after mixing it all together. No biggie, just something to know.
And just for the record, we hardly had any left over.
Here's the recipe:
- 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 *use 1/2 if you are a weenie like me*
- ¼ teaspoons Sugar
- ¼ teaspoons Salt
- ¼ teaspoons Ground Cumin
- ½ cups Cilantro (more To Taste!)
- ½ whole Lime Juice
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.