Thursday, June 7, 2007

The Best Salsa Ever

My husband and I are self-proclaimed "salsa snobs." We will choose the Mexican restaurant we go to based off how good their salsa is. (Our favorite in town is Hacienda on Valleydale.) Also, we will not buy the nastiness in a jar from supermarkets that masquerades as salsa. Yuck! So I usually make my own when we want some salsa at home. This is best as a dip, since it's a little on the thin side compared to some salsas. So if you like yours chunky, you may not love this recipe. Or you may want to just finely chop everything instead of putting it in the food processor. But we think it's pretty great!! The cilantro and lime are what really make it good! It also very easily doubles.

"Restaurant Salsa"

1 10 oz can diced tomatoes
1 can Rotel
1 tomato, chunked
1/2 small onion, chunked
3 green onions (w/out scallions)
1/2 bunch cilantro
1/2 lime (just the juice)
salt to taste
2 slices jalapenos (or more to taste)

Use food processor or blender to mix everything together until smooth.


jess said...

as the cooking channel darling (who gets all over my nerves) says..."YUM-O!"

can't wait to try this.

lauren said...

oooh, we'll have to try that! we've got cilantro growing high right now in the herb garden!

my husband also selects his mexican restaurants according to the salsa served. i however look to the enchiladas when making my selection! :)