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salsaI’ve become addicted to having some of this fresh salsa in the fridge!!  It’s great to put on eggs (scrambled or fried), burgers, tacos, or to dunk some plantain or corn chips into as a quick snack or side for dinner.

Below is the base for Restaurant Style Salsa from Pioneer Woman.  I totally agree with Ree and am team thin, runny, salsa…chunks have got to go!  Yes, this salsa has a tiny bit of added sugar.  But only a quarter of a teaspoon to the whole recipe (it makes a lot!), so really, barely any!  You could sub stevia or leave it out altogether if desired.

This base recipe can easily be adapted to make it your own!  I’m thinking of adding some pineapple or peaches next time to make a sweeter, summer time salsa!  Enjoy!!

Fresh Restaurant Style Salsa

Ingredients

  • 1 can (28 Ounce) whole tomatoes w/ juice
  • 2 cans (10 Ounce) Rotel (diced tomatoes and green chilies)
  • 1/4 c chopped onion
  • 1 clove garlic, minced
  • 1 whole jalapeno, quartered and sliced thin
  • 1/4 tsp sugar
  • 1/4 tsp salt
  • 1/4 tsp ground cumin
  • 1/2 c cilantro (more to taste!)
  • 1/2 whole lime juice

Directions

  1. Add all ingredients to your food processor.
  2. Pulse 10-15 times to get salsa to desired consistency.
  3. Test flavors with a chip and adjust as needed (more salt, more cilantro, etc).
  4. Refrigerate for at least an hour (the longer the better to let the flavors really marinate together).
  5. Serve as desired!
Michelle Shuck

Michelle Shuck

CFP Owner/Coach

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