Tuesday, June 8, 2010
Restaurant Style Salsa
I adapted this restaurant style salsa recipe from Pioneer Woman and must say that it tastes very good and very much like you would find in your local Mexican restaurant. The changes I made were minor and have to do with how much spice and liquid I like in my salsa. For me, I like salsa that is not too watery or spicy (I'm a wimp...I know).
So, first I drained the tomatoes and Rotel. PW's recipe says to keep all the juices but I think this would make the salsa way too watery, especially after pureeing when the tomatoes release even more liquid. I also removed the seeds from my jalapeno. The salsa was still a little spicy but my kids were able to eat it too.
My version of this recipe is below and for PW's original version, just click on the link in the bottom. Oh, one more thing...I only made 1/2 a batch, which yielded about 1 1/2 cups of salsa.
I know these chips look like Fritos but they are actually Trader Joe's corn chips. They are 4 WW points for 10 chips. If you are watching your weight you might want to stick with baked Tostitos, which are 2 points per serving.
I can't wait for my husband to come home and try this salsa...he is a bit of a salsa connoisseur.
1 can (14 Ounce) Whole Tomatoes ,drained
1 can (10 Ounce) Rotel , either mild or original
¼ cups Chopped Onion
1 small clove Garlic, Minced
1/2 Jalapeno, seeded and chopped
1/8 teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!)
½ whole Lime Juice
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’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips.
WW Points= 0 (YAY!!!)
Source: Adapted from Pioneer Woman