Restaurant Style Salsa

Hi Everyone,

I don’t know what has gotten over me the past couple of weeks, but I have been craving spice!  If you noticed lately my recipes include Buffalo Wing Hummus, Spicy Vegetarian Tacos, Crab Wontons with Rooster Sauce, Jalapeno Cheese Quick Bread plus the ton of hot sauce, peppers and onions stuff that I haven’t posted.  Well the fun doesn’t stop there!  Now I made the best, I’m not kidding, the best salsa ever!

If you like Chili’s salsa then you’ll love this!  At least that is what it reminds me of.  I got the recipe from Brown Eyed Baker.  I have been making this since I discovered it late last spring.  I make this quite a lot and this recipes makes alot, 6 cups to be exact!  Perfect for a party!

This recipe is so good I thought I should share it with you.  If you haven’t been to Brown Eyed Baker’s blog, you should go there.  Michelle makes the best foods!

Restaurant Style Salsa - Brown Eyed Baker

Ingredients:

28-ounce can whole tomatoes (peeled) with juice
2 10-ounce cans Rotel (diced tomatoes with green chilies)
¼ cup chopped onion
1 clove garlic, chopped
1 jalepeño, quartered and sliced thin
½ cup cilantro
Juice from ½ a fresh lime
¼ teaspoon salt
¼ teaspoon granulated sugar
¼ teaspoon ground cumin

Add all ingredients to a food processor. Pulse until you get desired consistency (was about 10 pulses for me). Refrigerate for at least one hour, and then serve with your favorite tortilla chips.

*Note 1: This makes a large quantity so use at least an 11-cup food processor, or work in batches.

*Note 2: If you prefer a milder salsa, remove the seeds and membrane from the jalapeno before adding it to the food processor.

FYI – Instead of chopping the onions, jalapenos and garlic, I threw those in the food processor first to give them a chop, then I added the rest of the ingredients.  Oh, please make sure you have a big enough food processor.  Before I got my big one, I made this in my smaller processor and I spilled it everywhere.  Once I realized, I spooned it in a bowl before I dumped the rest in!

Makes 6 cups – serves 12

Calories per 1/2 cup:  28,  Fat:  0,  Cholesterol:  0,  Sodium:  425,  Potassium:  14,  Carbs:  5.8,  Fiber:  1.8,  Sugar:  3.5,  Protein:  1.2

Can you believe 28 calories for a half a cup?  I could just pour this in a cup and drink it, it’s just that good!!

I didn’t modify this recipe at all.  It is perfect just the way it is!!  You have to try this recipe!  This is one of my top requested recipes from my family.  I took a batch to work a couple of months ago and the whole 6 cups disappeared in two days between the 3 of us!

Think of all the things you could put this salsa in:  taco salads, nacho’s , enchiladas, eggs, burrito’s, taco’s, put on chicken with sauted peppers and onions (my favorite), 7 layer dip, mexican pizza, quesadilla’s, warmed tortilla shells, hamburgers, hot dogs oh I could go on and on, but you get the point.

With all this food talk, I’m getting hungry!  Time for me to go make dinner, yah, I’m thinking chicken nacho’s for tonight, after all it’s fend for yourself night!  Have a great day!  Oh remember were still in the playoffs, yah 49r’s, so make the salsa for the big games!!  See ya tomorrow!!