One of my best friends, Diana, introduced me to this super easy and refreshing salsa at a BBQ over her house a few months ago. We are both big fans of Pioneer Woman because of her simple yet delicious recipes. This is one of our go-to’s for sure! I adjusted just a bit for my taste. This recipe makes quite a lot for a group, and then some!
Health tips: Low fat, low carb, diabetes friendly
Ingredients (12 servings)
- 1 large can (28 oz.) whole tomatoes with juice
- 2 cans (10 oz.) Rotel diced tomatoes and green chilies
- 1 medium onion, chopped, about 1 cup
- 2 cloves garlic, minced or grated
- 1 whole jalapeño, quartered, sliced thin (Tip: This adds a mild kick to the salsa, so if you’re not a fan of spice, you can cut in half or eliminate.)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 2+ cups cilantro leaves, to taste
- Juice of 1/2 lime
Note: This is a very large batch. Use a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
1. Combine whole tomatoes, diced tomatoes, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor.
2. 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.
3. Refrigerate salsa for at least an hour. Serve as a dip with tortilla chips or use to top your favorite foods!