Next up on the May Sweet as Pie list was PW’s Restaurant-Style Salsa. I don’t think this recipe could have been easier.
The basics.
I’ve already packed up my food processor, so I used the blender to pull this together. Worked great! After adding the tomatoes and Rotel, I added some onion, jalapeno, and garlic.
I did a quick slice on a jalapeno and left all the seeds and ribs for a spicier blend.
Phillip was the salsa photographer and caught me in a classic pose - hair in my face. The signature hair toss quickly followed, I'm sure.
Coming together.
The recipe called for the juice of half a lime, but I love lime, so I juiced the whole thing.
Finally, pack in some fresh cilantro.
Pretty salsa layers:
Phillip requested a chunkier salsa, so we only pulsed it long enough to get it blended. We adjusted the seasoning after tasting it and put it away to meld overnight.
We served the salsa with the Mexican Flatbread Pizza to Mom, Daddy, and Grandmother. Mom doesn’t do salsa, so she of course had no opinion, and Grandmother loves everything. So Daddy was my real taste-tester and he really liked it – it was a good blend and had just enough kick. And Phillip and I really liked it too. Other than juicing a whole lime, the only thing I did differently with this recipe was to add some extra salt and some ground coriander. It just needed a little extra seasoning. Definitely let it “marinate” for a few hours or overnight, as the flavor just gets better and better the longer it sits.
What I really liked about the recipe was that you can make it year-round, even when fresh tomatoes are out of season. Quick and easy to throw together and it makes plenty for a crowd – a winner in my book. Although I’m sure salsa made with fresh ingredients would be better, I think this will be a good go-to for parties.
