Pioneer Woman Restaurant Style Salsa Recipes

Steps:

• Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
• 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 the salsa for at least an hour before serving.

Steps:

• Preheat the oven to 450 degrees F.
• Place the tomatoes, garlic, onion, jalapeno and poblano onto a baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast until charred in spots, about 15 minutes. Set aside and allow to cool slightly, about 5 minutes.
• Transfer the roasted vegetables to a blender. Add the lime zest and juice and puree until smooth, being careful not to fill the blender too full. Transfer to a bowl and stir in the cilantro. Taste and adjust the seasoning if needed. Goes great with chips or alongside enchiladas.

Steps:

• You only need to rough chop the vegetables and toss them into a food processor, which includes: Onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse just a few times. Add the tomatoes and mild green chilis (or the Rotel tomatoes, if using). 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 or cheese nachos.

Steps:

• Into a food processor or blender, add the whole tomatoes with their juice, the Rotel, and the onion.
• Quarter the jalapeno lengthwise, then slice it thinly.
• Add the jalapeno and garlic to the mix.
• Next, add the sugar, salt, cumin, lime juice, and cilantro.
• Pulse several times until it reaches the consistency you like.
• Serve with chips.

Steps:

• Pour the tomatoes, Rotel, green onions and cilantro into an 11-cup food processor (or make in half batches and combine when done). Pulse the mixture about 15 times.
• Add garlic, jalapeno (if using), sugar, salt and cumin.
• Pulse until the consistency that you like. I pulse about 10 mores times.
• Pour into a jar or airtight container and refrigerate for at least 4 hours to let the flavors meld (If I am in a rush, I will stick in the freezer for about 30 minutes).
• It will keep for at least a week, and if we haven't used it all by then, which rarely happens, I add it into soup or chili.