I need to throw together a quick batch for our cruise-out this weekend. All I have in the house is canned tomatoes, Ro-Tel, canned diced green chilies, garlic, red onion, bottled lemon concentrate, and fresh cilantro. I can't get to the store and am tempted to start with the canned tomatoes, and some of the diced green chillies, garlic, red onion, and fresh cilantro, some lemon juice, tasting as I go along. Then maybe opening up the can of Ro-Tel if I think it needs some or will help. It won't be as good as using fresh stuff, but it might be better than those jarred sauces that I can't stand!This message has been edited. Last edited by: CA Lori,
I think fresh cilantro will give it a fresh taste and a good pop of flavor. I would go extremely easy with the bottled lemon juice though to me it seems bitter.This message has been edited. Last edited by: Charming,
It turned out pretty good! Didn't use the lemon because I had one of those green plastic lime juice products so I added a squirt of that. Next time, I'm going to combine the Ro-Tel and canned tomatoes before adding the canned chilies. I don't think I would have needed to open that can of chilies at all.
I think the success of the final combo was the fresh cilantro (I luvvvvvvvv cilantro, but used it sensibly in case some of the others in our group don't). When I go to serve it, I may chunk up some avocado to add to the mix. Our group likes their salsa with the added avocado.This message has been edited. Last edited by: CA Lori,
I used to make salsa using the canned stuff all the time. I would pour off all the liquid, then blot with paper towels. It turned out pretty yummy. I used fresh cilantro, canned jalepenos, fresh onions, tasted as I went. I used to make it for family gatherings, and it was always completely eaten.
Life is GOOD!!
Wasn't quite quick enough getting this to you. I think it's the Pioneer Womans recipe, and I want to try it soon.
1 can (28 Ounce) whole tomatoes with juice
2 cans (10 Ounce) Rotel (diced tomatoes And green chilies)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeño, quartered And sliced thin
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup fresh cilantro (more To taste)
1/2 whole lime, juiced
1. In a large food processor or blender, combine whole tomatoes, Rotel tomatoes, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro. Pulse until you get the salsa to the consistency you'd like. Taste and adjust seasonings, if necessary.
2. Refrigerate salsa for at least an hour. Serve with tortilla chips
Years ago, a neighbor of mine gave me a fabulous recipe for what she calls "Texas Tech Salsa." (Yes, she was a Red Raider back in the day.)
It's so easy:
In a food processor, add one can of Hunt's plain diced tomatoes, liquid and all, one seeded and chopped jalapeno pepper, about 1/3 c. chopped white onion and lots of fresh chopped cilantro leaves.
Pulse a few times until all ingredients are blended, but still slightly chunky. Salt to taste, if necessary.
This is a forgiving recipe, so you can change the amounts of jalapeno, onion and cilantro if you want it milder or hotter. My friend INSISTS, however, on Hunt's brand diced tomatoes. (No stewed tomatoes, no crushed tomatoes, no diced tomatoes with seasonings.)
It is best eaten within an hour or two; leave it covered, at room temperature, before serving. So make it in small batches. (Making it ahead and chilling it overnight might cause the fresh cilantro to turn bitter.) It's my go-to recipe, and I no longer buy prepared salsa.
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