Restaurant Style Salsa

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 - Ritas

1 (12 oz can) frozen limeade concentrate

1 (12 oz) bottle corona light

12oz good tequila (I like cuervo silver)

12 oz sprite zero

ice

lime wedges

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.