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    You are in: Home / Recipes / My Restaurant-Style Salsa-Large Batch Recipe
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    My Restaurant-Style Salsa-Large Batch

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    dawnie2u's Note:

    This recipe was adapted from The Pioneer Woman's blog recipe. Everyone who has tried this salsa absolutely loves it. It is close to my Enough For A Superbowl Party Salsa only a much smaller amount. I think that this would make a great Mexican Gazpacho recipe for summertime. I have found that Hunts brand tomatoes is the best for this recipe. There really is a difference in flavor of brands. I also only use Rotel brand because the flavor is consistent. Here are the heat breakdowns: Mild: 2 cans mild (don't use the jalapeno) Medium: 1 can original, 1 can mild Medium-Hot: 2 can original Hot: 1 can original, 1 can hot Hot-hot: 2 cans hot I hope that makes sense.

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    Serves: 12



    Units: US | Metric


    1. 1
      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.
    2. 2
      Add garlic, jalapeno (if using), sugar, salt and cumin.
    3. 3
      Pulse until the consistency that you like. I pulse about 10 mores times.
    4. 4
      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).
    5. 5
      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.

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    Nutritional Facts for My Restaurant-Style Salsa-Large Batch

    Serving Size: 1 (128 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 31.2
    Calories from Fat 1
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 529.8 mg
    Total Carbohydrate 7.4 g
    Dietary Fiber 1.3 g
    Sugars 3.1 g
    Protein 1.1 g

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