MY RESTAURANT-STYLE SALSA-LARGE BATCH

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My Restaurant-Style Salsa-Large Batch image

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.

Provided by dawnie2u

Categories     Sauces

Time 10m

Yield 6 cups, 12 serving(s)

Number Of Ingredients 9

28 ounces diced tomatoes (Hunt's brand)
20 ounces Rotel tomatoes & chilies (2-10 ounce cans)
1 bunch green onion, trimmed and cut into thirds
1 bunch fresh cilantro, stems removed (I use the stems sometimes)
3 fresh garlic cloves, chopped
1 jalapeno, stemmed and chopped
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground cumin

Steps:

  • 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.
  • 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.

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