Salsa Roja

Adapted from the Pioneer Woman’s Restaurant Style Salsa

Why I haven’t made my own salsa sooner is a mystery.  This is so easy and so…amazing.

Our cast of characters

You’ll need:

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) (drained)
• 1/2 cup Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground Cumin
• 1/2 cup Cilantro (or parsley, if you’re like me)
• 1/2 whole Lime Juice

Drain the Rotel!

Pour the three cans of various tomatoes into the food processor.  Don’t drain the whole tomatoes, but do drain the Rotel.  Repeat after me, “Soupy salsa is baaaad.”

Love.

Ooo! Look at my pretty, sparkly, new, pro knife! (Thanks to Chef Ramsey for the recommendation).

Chop, chop.

Dice up the onion and garlic. (Not sure why I didn’t get a picture of the onion. You get the idea, though.)

No, this is not cilantro. (Because that stuff is evil.)

If you’re using cilantro or parsley either one, grab a handful and chop it up, too.

You put the lime in the...

Half a lime.  take a picture because it’s purdy.  Resist singing.

You spin me right round...

Put the veggies, salt, and cumin into your food processor.  Again, resist singing yet another song that will annoy your spouse, child, and pets.

Pulse it a for a minute or two until you get this lovely concoction:

Nom.

Taste it several (i.e. 15) times to make sure it’s seasoned perfectly.

Spoon-worthy. (I mean, LADLE-worthy.)

Drool.  Slap away your hubby’s hand as he sticks a chip in before it’s ready.

Gaze upon it.  Plan what amazing foods you can pour it on.

Put the ladle away before someone gets hurt.