FAVORITE SALSA OF ALL TIME!
So here's the deal. I love salsa. Sal loves salsa. We all love salsa! Just kidding, but maybe we all do...Anyway, I've been trying to perfect a recipe that I originally got off of "The Pioneer Woman". She has a blog and a cooking show on Food Network and I seriously love her style. Her salsa recipe is simple, and fresh. Two things I really enjoy. Something I do not enjoy, hot. And this recipe makes my mouth feel like it is on fire. I've made the recipe three times now, and I think I've got it almost perfect. My first go around may have been the best, the second....too hot to eat even with doubled tomatoes (oops), and then the third, perfect freshness, but a bit spicy still.
The first time around I followed her recipe to a T except at that point in the year there were no fresh jalapeno peppers available so I had to improvise and I used a pickled one from the ethnic food isle. This recipe was not too hot, but I wanted the real deal for jalapeno flavor. So when this batch ran out, I was at the drawing board.
Round two: This time I tweaked the recipe. A bit more onion, a bit more garlic, a bit more sugar. And to my dismay when I went to the grocery store, NO JALAPENOS! AGAIN! So I decided to heck with them. I threw out the idea of Jalapeno peppers altogether and decided I would get the kick of spice elsewhere. I turned to Rotel tomatoes and chilies. And let me tell you...I could of called the fire department! It was so hot I turned around and went back to the store to buy more tomatoes in hopes of spreading the fire out. No such luck. This batch was spicy, so spicy that I gave what I could away to people I knew could handle it and the rest went bad. I let my salsa making skills rest for a bit. And this where we are now.
Third times a charm. I was walking around the grocery store buying some produce and such things for my lunches I pack and take to work. I remembered that my Cilantro plant was so tall it was beginning to tip over so I decided I would once again try to make the perfect fresh-restaurant-style salsa. I picked up Rotel tomatoes and chilies. This time I got them in mild. And to my utmost excitement, THERE WERE FINALLY FRESH JALAPENOS! I went home with all of my ingredients and got to work. The original recipe from Ree Drummond calls for one whole fresh Jalapeno, seeds and all. So that is what I put in my friends. I kept the extras of garlic, onion, and sugar from my second go around. After it was all said and done, it was a bit spicy, but it has such good, fresh flavor. The fourth time I make this salsa, I will only be putting half of the seeds from the Jalapeno has I like my salsa more mild, this batch is a medium. So here is my recipe. I will also include a link to Ree's in case you trust her salsa making judgement more than mine!
The first time around I followed her recipe to a T except at that point in the year there were no fresh jalapeno peppers available so I had to improvise and I used a pickled one from the ethnic food isle. This recipe was not too hot, but I wanted the real deal for jalapeno flavor. So when this batch ran out, I was at the drawing board.
Round two: This time I tweaked the recipe. A bit more onion, a bit more garlic, a bit more sugar. And to my dismay when I went to the grocery store, NO JALAPENOS! AGAIN! So I decided to heck with them. I threw out the idea of Jalapeno peppers altogether and decided I would get the kick of spice elsewhere. I turned to Rotel tomatoes and chilies. And let me tell you...I could of called the fire department! It was so hot I turned around and went back to the store to buy more tomatoes in hopes of spreading the fire out. No such luck. This batch was spicy, so spicy that I gave what I could away to people I knew could handle it and the rest went bad. I let my salsa making skills rest for a bit. And this where we are now.
Third times a charm. I was walking around the grocery store buying some produce and such things for my lunches I pack and take to work. I remembered that my Cilantro plant was so tall it was beginning to tip over so I decided I would once again try to make the perfect fresh-restaurant-style salsa. I picked up Rotel tomatoes and chilies. This time I got them in mild. And to my utmost excitement, THERE WERE FINALLY FRESH JALAPENOS! I went home with all of my ingredients and got to work. The original recipe from Ree Drummond calls for one whole fresh Jalapeno, seeds and all. So that is what I put in my friends. I kept the extras of garlic, onion, and sugar from my second go around. After it was all said and done, it was a bit spicy, but it has such good, fresh flavor. The fourth time I make this salsa, I will only be putting half of the seeds from the Jalapeno has I like my salsa more mild, this batch is a medium. So here is my recipe. I will also include a link to Ree's in case you trust her salsa making judgement more than mine!
Until Next time, Jackie
Jackie's Adapted Restaurant Style Salsa
1 28oz can whole tomatoes
2 cans MILD Rotel tomatoes
1/3 cup finally chopped onion
3 teaspoons minced garlic
1 fresh Jalapeno Pepper & 1/2 of its seeds finally chopped
1 teaspoon sugar
1 teaspoon salt (I also sprinkle a bit on the top when I serve it)
1/4 teaspoon cumin
1/3 cup cilantro
1/2 cup lime juice
You'll need a food processor or blender, I use a simple blender, but a large one. I layer each of the ingredients as they appeared in the ingredients list. Then I pulse it about 3-5 times and stir. I repeat this process of pulsing and stirring two more times. I like my salsa fairly thin, but still with a little texture. Much like my favorite store bought salsa, "Jack's Special". Lastly, I let my salsa chill in the refrigerator for at least an hour. I want all the flavors to meld together and honestly, I just don't like room temperature salsa. I enjoy this salsa on my taco salads, tacos, nachos, or simply with tortilla chips.
Ree Drummond's Salsa Recipe can found at the link below for those of you who like it with a bit more of a kick and a professional approval. :)
http://thepioneerwoman.com/cooking/2010/01/restaurant-style-salsa/
1 28oz can whole tomatoes
2 cans MILD Rotel tomatoes
1/3 cup finally chopped onion
3 teaspoons minced garlic
1 fresh Jalapeno Pepper & 1/2 of its seeds finally chopped
1 teaspoon sugar
1 teaspoon salt (I also sprinkle a bit on the top when I serve it)
1/4 teaspoon cumin
1/3 cup cilantro
1/2 cup lime juice
You'll need a food processor or blender, I use a simple blender, but a large one. I layer each of the ingredients as they appeared in the ingredients list. Then I pulse it about 3-5 times and stir. I repeat this process of pulsing and stirring two more times. I like my salsa fairly thin, but still with a little texture. Much like my favorite store bought salsa, "Jack's Special". Lastly, I let my salsa chill in the refrigerator for at least an hour. I want all the flavors to meld together and honestly, I just don't like room temperature salsa. I enjoy this salsa on my taco salads, tacos, nachos, or simply with tortilla chips.
Ree Drummond's Salsa Recipe can found at the link below for those of you who like it with a bit more of a kick and a professional approval. :)
http://thepioneerwoman.com/cooking/2010/01/restaurant-style-salsa/
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