We had another Sunday school supper club last night. It was Nacho Night, so I signed up to bring the chips, salsa and sour cream. I've wanted to try making my own salsa for a while now. This recipe was really good. Let me first say, though, that I can't stand the taste of cilantro. If I never tasted it again, I would not be disappointed. Even in the smallest amount, it still has such a strong flavor to me. But I know most people associate cilantro with Mexican food, so I felt I had to put it in. If I was making this just for myself, I wouldn't have added it. Ignoring the cilantro, this was delicious. Very similar to restaurants. Be warned, it makes a huge batch! Even after feeding 15 or so, there was leftover. I'm going to try to freeze it and see how that works.
Semi-Homemade Salsa
1 (28 oz.) can whole tomatoes with juice
2 cans Rotel
1/4 c. chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin
1/4 tsp. sugar
1/4 tsp. salt
1/4 tsp. ground cumin
1/4 c. cilantro (more to taste)
1/2 lime, juice only
If using a smaller food processor than 12 cups, pulse in batches and then mix it all together.
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 like. I don't like mine too chunky, so I did probably 20 pulses. Test seasoning with tortilla chip and adjust seasoning as needed. Refrigerate salsa for at least an hour.
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