Best 3 Restaurant Style Salsa Pioneer Woman Recipes
Indulge in the vibrant flavors of Restaurant-Style Salsa, a tantalizing blend of fresh tomatoes, zesty onions, crisp bell peppers, and aromatic cilantro. This homemade salsa captures the authentic taste of your favorite Mexican restaurant, bringing a fiesta to your table. With three variations to choose from, this recipe caters to every palate. The Classic Restaurant-Style Salsa is a well-balanced blend of flavors, perfect for dipping tortilla chips or enhancing tacos and burritos. TheRoasted Tomatillo Salsa brings a smoky, tangy twist with roasted tomatillos and chipotle peppers, adding a layer of depth and complexity. And for those who love it hot, the Salsa Roja will ignite your taste buds with its fiery blend of habanero peppers and cayenne. Whether you prefer mild, medium, or spicy, these salsas will transform your meals into a flavorful adventure.
Here are our top 3 tried and tested recipes!
RESTAURANT STYLE SALSA, ADAPTED FROM THE PIONEER WOMAN RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 11
Steps:
- You only need to rough chop the vegetables and toss them into a food processor, which includes: Onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse just a few times. Add the tomatoes and mild green chilis (or the Rotel tomatoes, if using). 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.
RESTAURANT-STYLE SALSA (PIONEER WOMAN)
I must say I was skeptical of making salsa with other than fresh tomatoes, but i was pleasantly surprised. Like Pioneer Woman, I also don't like most of the store-bought salsa because of the vinegar flavor. I used diced tomatoes instead of whole and a lot more cilantro, but the recipe is posted as written. Recipe courtesy of The Pioneer Woman Cooks, Food From My Frontier.
Provided by AmyZoe
Categories Vegan
Time 10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Into a food processor or blender, add the whole tomatoes with their juice, the Rotel, and the onion.
- Quarter the jalapeno lengthwise, then slice it thinly.
- Add the jalapeno and garlic to the mix.
- Next, add the sugar, salt, cumin, lime juice, and cilantro.
- Pulse several times until it reaches the consistency you like.
- Serve with chips.
PIONEER WOMAN RESTAURANT STYLE SALSA
I found this recipe of Ree Drummonds when she first came out with it (I have no idea how many years ago that was). I do know that it is the best salsa I've ever tasted and so easy to make. It does taste restaurant quality! I have no idea how long it will last in the refrigerator as it disappears fast. I've lost count of the...
Provided by Patricia J.
Categories Salsas
Number Of Ingredients 10
Steps:
- 1. 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.
- 2. Combine whole tomatoes, Rotel, onion, jalapeno (just cut the ends off and then cut the jalapeno into 4 chunks...you add the whole jalapeno including the seeds and membrane) 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 (10 to 15 pulses is how Ree likes it...I like it a little chunkier, so I pulse it 5 times and then check it. Pulse till it's the consistency you want).Test seasonings with a tortilla chip and adjust as needed.
- 3. Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos
- 4. Pat's Note: You can make this as hot as you want by getting the hotter Rotel instead of the original and increasing the jalapeno pepper used to two instead of the one. When I have fresh tomatoes out of the garden, I use the same weight of them as the canned tomatoes. I will also use my home canned tomatoes. I also use two 14.5 oz. cans diced tomatoes and juice in place of the whole tomatoes. Adjust the garlic and onion to your taste.
Tips:
- Use ripe, fresh tomatoes for the best flavor.
- If you don't have fresh tomatoes, you can use canned tomatoes. Just be sure to drain them well and rinse them before using.
- Add more or less chili peppers, depending on your desired heat level.
- If you don't have a food processor, you can chop the tomatoes, onion, and cilantro by hand.
- Serve the salsa immediately or store it in the refrigerator for up to 5 days.
Conclusion:
This restaurant-style salsa is the perfect addition to any Mexican dish. It's easy to make and packed with flavor. Whether you're serving it with chips, tacos, burritos, or enchiladas, this salsa is sure to be a hit. So next time you're in the mood for some delicious Mexican food, be sure to give this recipe a try. You won't be disappointed!
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