Recipe by dawnie2u
This recipe is 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: use mild (and don't use the jalapeno) Rotel Medium: use original Rotel Hot: use hot Rotel
- 14 ounces diced tomatoes (Hunt's brand)
- 10 ounces Rotel tomatoes & chilies
- 1⁄2 bunch green onion, trimmed and cut into thirds
- 1⁄2 bunch fresh cilantro, stems removed (I use the stems sometimes)
- 2 fresh garlic cloves, chopped
- 1⁄2 jalapeno, stemmed and chopped
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cumin
Directions See How It's Made
- Pour the tomatoes, Rotel, green onions and cilantro into an 7-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.