Homemade salsa is so simple, yet so much more flavorful and fresh than the store bought versions. This was the perfect appetizer to kick off Mexican night, with a side of margaritas!
Thanks to the beautiful Ree Drummond for sharing her simple recipe. The fresh cilantro makes all the difference.
Restaurant Style Salsa
from The Pioneer Woman (Ree Drummond)
1 (28 ounce) can whole tomatoes with juice
2 (10 ounce) cans Rotel tomatoes
1/4 cup chopped onion
1 whole jalapeno, quartered and sliced thin
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon ground cumin
1/2 cup cilantro (more to taste)
juice of 1/2 a lime
Prep the ingredients (dice the onion, jalapeno, cilantro, and garlic)
Pour the can of whole tomatoes in a food processor and add the Rotel. Add the diced onion, garlic, and jalapeno. Add the spices, including salt, sugar, cumin, and the juice of half a lime. Add 1/2 to 1 cup of cilantro.
Pulse seven or eight times. Continue to pulse until desired consistency is reached. Taste and adjust seasoning as needed. Serve with tortilla chips and Katie-Ritas!
Katie - Ritas1 (12 oz can) frozen limeade concentrate
1 (12 oz) bottle corona light
12oz good tequila (I like cuervo silver)
12 oz sprite zero
Combine limeade, tequila, corona light, and sprite in a pitcher. Stir until well combined, and limeade has melted. Pour over a glasses with ice (and salt on the rim if desired) and garnish with lime wedge.