Look no further. Pantry Salsa is the recipe for you!
The original recipe for this salsa comes from Pioneer Woman. Ree calls it "restaurant style salsa" but since I used ingredients almost entirely from my pantry to make this, Pantry Salsa is what I am calling my adaptation. If you aren't familiar with Ree's recipe, you are missing out. This is possibly one of the easiest and tastiest salsas I have ever made.
It starts with canned tomatoes. Because canned tomatoes are processed at their peak, canned tomatoes are a great choice in the winter months when fresh tomatoes can be blah in the taste department. Add in some garlic, onion, jalapenos (I used the pickled jarred kind), salt, some white sugar...and fresh cilantro if you like, and you've got a winning recipe. I happen to LOVE, LOVE, LOVE fresh cilantro, so I added a hefty handful when I make it. You could also use dried cilantro or no cilantro at all, it's your call. Although I used jarred jalapenos in my salsa, feel free to substitute a fresh jalapeno, if you like. Keep in mind fresh jalapenos vary in degrees of heat, so use as much or as little as you like. The jarred jalapenos tend to be more consistent with the degree of heat they have. Anyway you make it, it's a quick and easy recipe you will be making again and again.
You may never buy a jar of pre-made salsa at your grocers again!
adapted from The Pioneer Woman
Servings - 14 Serving Size - 1/2 cup Points Plus per serving - * 1 Point+ OR 0 Point+
Calories - 20.7, Total Fiber - 0.1g, Protein - 0.9g Fiber - 1g
( *this is a recipe that falls into the gray area of computing points plus values for. If you input the info into recipe builder and assume each serving is approx. 1/2 cup each with a total of approx. 14 servings, you get a point+ value of 1. But this dish is comprised of zero point foods, so it is up to you whether you decide to count this as 1 point+ or zero point+. )
1 - 28 oz. can of whole, peeled tomatoes, undrained (try to use low sodium or no added salt, if you can)
2 - 10 oz. cans of diced tomatoes with green chilis, undrained
2 cloves of garlic, minced
1/2 medium onion, roughly diced
1/4 cup jarred, pickled jalapenos
2 TBS. lime juice
1/4 - 1/2 tsp. salt
1 tsp. granulated sugar
handful of fresh cilantro
Add all ingredients to LARGE food processor OR LARGE blender. Pulse until as smooth as you like. A word of caution, if you are using a food processor, work quickly. This is a lot of liquid for the bowl to hold and it may start leaking from the bottom. This recipe will yield approximately 7 cups of salsa. Store in plastic or glass container in refrigerator for at least 1 hour to allow flavors to meld before serving. Enjoy with chips! ( Chips not included in nutrition information above)
Super easy, super delicious and way cheaper than buying those little jars of pre-made stuff. This stuff is seriously good on chips or anywhere you use salsa. Try some with your eggbeater omelet in the morning...ole!
You do need a very big food processor to make this in if you are going that route. Mine is a 7-cup model and everything JUST fit. I imagine Ree might own a 48-cup model! haha And like I mentioned, you do need to work quickly to avoid juice from seeping out the bottom. But even if it does, it's worth it! lol
Looking for more salsa recipes? Try these: