The Pioneer Woman’s Salsa

Yield: 12 servings Total time: 15 minutes January 29, 2010

I prefer smooth (not chunky) salsa, and think that this recipe from The Pioneer Woman is perfect.


  • 1 28-oz. can whole tomatoes with juice
  • 2 10-oz. cans Rotel (diced tomatoes and green chilies)
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1 whole jalapeño, quartered and sliced thin
  • 1/4 tsp. sugar
  • 1/4 tsp. salt
  • 1/4 tsp. ground cumin
  • 1/2 cup cilantro (more to taste)
  • Juice of 1/2 lime


Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeño, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour.

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