Using a blender or food processor to prepare salsa at home will save you tons of time. It takes all the prep work out of having to finely dice your fresh ingredients. Just roughly chop your tomatoes and onion and you are pretty much good to go.
rotel salsa recipes
To make this easy salsa recipe, start by placing your tomatoes, onion, garlic, cilantro (optional), and jalapeno (optional) in your food processor or blender. Pulse a couple of times until everything is finely chopped.
I really want to make this salsa but want to use my fresh tomatoes rather than the canned diced and rotel, any suggestions on how to prepare my tomatoes? Can I just chop them up and throw them in fresh or do I need to cook them?? Thanks!!
I made this the other day for my kids to have with chips for a after school snack. It turned out wonderful! My 11 year old daughter pretty much devoured the first bowl by herself! And me and my 10 year old son finished off the second bowl the next night with dinner. It was the best salsa ever. Spicy and just the right consistency of everything. Easy salsa to make takes about 5 mins max. Thanks for sharing will be making this a lot more. Followed the recipe exactly with the exception of using dried cilantro and 1 1/2 tab. of bottled lime juice. Everyone loved it including my husband!
I really like this. i have made it three times in the past 4 days. last night i got a baking dish threw in half cup brown rice, cup of chicken broth, 1/3 cup corn, then slathered this salsa on top of my frozen chicken and covered it then let it cook for like an hr and a half OMGolly! it was fantastic.
Wow this is good! I doubled the recipe, and even though I forgot the jalepeno, the Rotel really does give some nice heat. The honey, fresh lime and cilantro really freshen it up. This will be my go to salsa recipe. Thanks!!!
I tried this recipe last night and was shocked at how good it is! I make a salsa that takes forever and this was so easy, but the flavor was not lacking. Thank you for sharing such an easy recipe with all of us!
I made this salsa yesterday for our superbowl festivities. It is the most delicious salsa I have ever made. I think it gets even better the longer it sits! Not that it will be around much longer, heh.
I made this salsa and it totally ROCKS! I used my own canned tomatoes and parsley instead of cilantro (just what I had on hand) and a fresno chile-yummy! And I love that you are local. Great winter salsa, and was so happy to use my summer tomatoes.
Is this salsa recipe able to be canned? Any help would be appreciated. Any info on how I would do this? I have never canned before but love this recipe. I would like to make a huge batch at once and can it for later use.Thanks!Shannon
Try freezing abt a cup for a while + try it. I freeze my tomatoes all the time that have only been heated to boiling, Adding 1/2-1 tsp. salt per quart. They do just fine for soups + things without any loss in flavor. I have also canned tomatoes w onions + okra. They do great. I would just try some to see if freezing changes it much. It would be handy for quick cooking recipes.
I bought the diced tomatoes for salsa do i need to use the food processor since already diced in up? How many cans for 25 people and rest of your measurements for this salsa for 25. Thanks And loved all the reviews.
If you want a salsa that is truly Mexican use fresh tomatillos an peppers. Roast them until the outsideskin is blackened. Add that along with some onion, garlic, salt and very small amount of water to blender. That is Mexican salsa (sin molcajete).
I use a jar of medium or hot Herdez salsa and two cans of el pato sauce and everything she uses except the honey and tons and tons of lime juice. Makes is so fresh! My fiance calls it cheater salsa (but he keeps asking me to make it!) :p Oh I also add green onions right at the end and leave them as little slices, I like that extra crunch!
I have a salsa recipe that I have made for a few years now, it requires a lot of chopping! You can definitely tell it is homemade. I was so excited to see this recipe! I tried it tonight and my family LOVED it! They said they would have thought it was from a jar, but they were at the table while I was making it! Thanks for sharing!
I JUST made this!! Oh my gosh! I have always wanted to make my own salsa. It is the best ever. Better than any restaurant and I added a touch more garlic and cilantro just because I love them both but other than that, stuck to the recipe above! Delicious!
Just made this salsa!! Roasted a can of whole tomatoes, the onions, jalepeno pepper and garlic first. I will never buy store salsa again. Just think of how good it will be when tomatoes are in season!!
I just tried this salsa at my Nephew and his girlfriends housewarming party. It was awesome. I think if you would like itspicy you could add a can of the HOT Rotel. I use the hot just to add to my regular jar salsas and its awesome and OMG Hot. But I like it hot.
This is very similar to the salsa I have made for years, and which is very good! I have never used rotel OR honey in mine. I may have to try that next time just to see the difference. But one thing I did change a few years back, kinda by accident, is the onion. I started using green onions in place of regular onion, about 3 for one can of tomatoes. They give such a different flavor, and I switched forever. This is my favorite kind of salsa (though almost all are good in their own way), but definitely trying with the honey. Thanks for posting and promoting salsa!
Active comments on a post that is from so long ago is testament to a great recipe!! This recipe is very similar to my signature salsa: Rotel, diced tomatoes, onion, garlic, lime, salt, & pepper. Mine is left chunky rather than processed smooth. I just had to share my secret ingredient which everyone raves over. Rather than cilantro I use fresh mint from the garden. It gives it an unmistakable flavor and slight cooling on the tongue to accompany the heat of the salsa.
Also, to get a more authentic flavor dice a couple of tomatillos into the salsa. They look like small green tomatoes and have a paper thin covering around them. Peel off the covering and discard. Wash the tomatillo and cut out the stem. Dice and throw into the mix just like you use tomatoes. I usually have two tomatillos and a large red tomato in a batch of salsa.
Found your version slightly modified (see below) on-line for my kids high school class project. Made it and everyone fell in love with it!!! We like our salsa a bit more spicy so would suggest a simple but flavorful modification:
This homemade salsa recipe is pretty basic. There are lots of recipes out there and lots of great recipes. Why this one is my trusty go to recipe that I have used most of my life, is the combination of being entirely delicious, but yet still so easy to make! With the use of some fresh ingredients and some canned you are able to trick your mouth into thinking this recipe took 10 hours of hard labor peeling tomatoes to make, when really I was able to whip up a batch of the homemade salsa in as little as 10 minutes!
In my recipe I use garlic powder for ease and it works well to carry the flavor without the bite. You can also try it with fresh garlic if you prefer. The spice in this salsa comes from the canned tomatoes and green chiles, which I think gives the flavor and kick and saves a tremendous amount of time being canned.
The fresh lime is also an important ingredient. Fresh lime is easy to come by, lasts a long time in the fridge and really adds to the flavor of the salsa. It also helps to blend the strong flavors like garlic and onion into the flavor of the salsa.
To freeze salsa, I recommend placing it in smaller portion sized tightly closing containers. Then store in the freezer for up to two months. To thaw, place the container in the refrigerator 24 hours before serving.
I have a serious chip and salsa problem. I can be watching what I am eating and doing well at eating healthy, fresh, low carb foods. Then it happens. The family wants to eat at Chili's or the local Mexican restaurant. And the chips and salsa show up in front of me and I lose all self-control. Have you been there? Please tell me I am not alone. Now, I have conquered my own easy salsa - restaurant style recipe at home.
The farm store by us, Rural King, sells the most amazing tortilla chips. Do you know the thin and super crispy ones that Chili's has with their salsa? Yep, the farm store has them too. As if we need another reason to go to Rural King. I buy them three pounds at a time...Literally, I buy my chips at the farm store.
I am my own worst enemy. Truly. Why on earth would anybody buy three pounds of tortilla chips at a time? It is like God is telling me to make a big old bowl of salsa and just devour it one chip full at a time.
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No Mexican entree is complete without a complimentary salsa or dip! This is the most easy and versatile salsa (it goes with EVERYTHING!), but we of course love to serve it with fresh Homemade Tortilla Chips.
Using all fresh tomatoes: I use canned tomatoes for the convenience of this recipe. I also like that the rotel is already mixed with the green chilies and all I have to do is add all the ingredients to my bullet. However, you can skip the canned tomatoes and use fresh ones. There are 5-6 whole, peeled tomatoes in one 14 oz can.
For each cup of salsa you want to thicken add 1 tbsp of cornstarch to a separate bowl. Then add and equal amount of water to the separate bowl (ex. if you use 3 tbsp cornstarch then add 3 tbsp water). Stir until it forms a paste.
STORING. If stored in an air-tight container in the fridge, fresh salsa can last for a week. If the color starts to darken, a smell starts to omit or fungus forms, then the salsa is no longer good. This is also determined based off of the fresh ingredients you used to make the salsa. 2ff7e9595c
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