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Winter has really set in around here and it has me craving fresh things. I miss the fresh fruits and vegetables of spring and summer. I think that's why I like soup so much all winter. Last week I came across a blog that posted a recipe from Pioneer Woman for salsa. I made it without the jalapeno because I thought it was pretty fresh tasting rather than just spicy-hot.
Without further ado, here is Pioneer Woman's salsa. Buy some corn tortillas, cut 'em up and make your own homemade corn chips. It's really delicious!
■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
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.