Pioneer Woman's Restaurant Style Salsa
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!)
½ whole Lime Juice
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, jalapeno, 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. Serve with tortilla chips or cheese nachos.
I also made Spicy Bean Burritos from Annie's Eats. Just a warning, this recipe uses chipotle in adobo sauce and the burritos really are spicy! Really! Although I am not a big fan of spicy foods, I love the sweet and smoky flavor that the chipotle adds to the bean mixture.Spicy Bean Burritos
Yield: about 6 servings
For the bean filling:
2 tsp. canola or vegetable oil
2 cloves garlic, minced or pressed
1 tsp. chili powder
1 tsp. minced chipotle in adobo sauce
1 tsp. ground cumin
¼ tsp. kosher salt
Dash cayenne pepper
1/3 cup water, vegetable broth or chicken broth
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
6 tbsp. fresh salsa
6 (9- or 10-inch) flour tortillas, warmed
Shredded romaine lettuce
Chopped green onions
Low-fat sour cream or Greek yogurt
To make the bean filling, heat the oil in a skillet over medium-high heat. Add the garlic, chili powder, chipotle, cumin, salt and cayenne; stir, cooking just until fragrant, 30-60 seconds. Add the beans and the water or broth to the pan. Bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes. Remove the skillet from the heat, stir in the salsa and mash the mixture with a spoon or fork.
Spoon about a third of a cup of the bean mixture down the center of each tortilla. Top each serving with a pinch of shredded cheese, tomatoes, lettuce, green onions and sour cream.Roll the tortilla up tightly, burrito style, and serve immediately.
Both of these recipes were easy and yum - I will almost definitely make both of them again. By the way, if you have never checked out Annie's Eats, do it now! It is a beautiful site and I have found plenty of great looking recipes that I want to try, including chicken gyros with homemade pita bread... in fact, I plan on making the Ginger Beef Stir Fry next week. And I will try to post at least one picture. ☺