Salsa

Last night we had an impromptu group meal to celebrate a great accomplishment for a couple of friends.  I had been planning for a few nights to make quesadillas with chips and salsa, so I had prepared the salsa the night before to allow the flavors to meld.  My two-year-old thought this was a bit spicy but all the adults just loved it.  Between four of us we finished about 1 quart of this stuff last night!

 

The original recipe was posted by another blogger, Pioneer Woman, but I'd say I changed it enough to call it my own at this point. She also had a super nice picture tutorial, but imho the directions are far simpler...

 

Warning - this makes a LOT of salsa (about 2 qts).

 

Ingredients

1 can (28 Ounce) Whole Tomatoes With Juice
1 can (10 Ounce) Rotel ORIGINAL (diced Tomatoes And Green Chilies)

1 can (10 Ounce) Rotel MILD (diced Tomatoes And Green Chilies)
¼ cup Chopped Onion
1 clove Garlic, Minced
1 Tbsp Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro

½ whole Lime Juice

 

Directions

Put all in blender, carefully put on lid (it's a full pitcher), and blend until the consistency you like.

 

Can it really be that simple? Yup - so much so that I bought a dedicated $1 pitcher with a red lid at WalMart specifically for our batches of salsa from this point forward!  I hope you enjoy.

 

Bonus Recipe: Quesadillas - Very similar to making grilled cheese. Spray Pam on one side of a taco-shell sized flour tortilla and place in a hot pan, spread a handful of shredded cheddar over the shell, spray one side of another tortilla and place on top (oiled side up).  Blister the one side and flip with a spatula.  Blister second side and flatten with spatula to make sure cheese is melted.  Remove from pan, allow to rest for a moment, quarter with a knife, and serve piping hot!  (Additional fillings to cheese include: cooked chicken or steak pieces or well-drained black beans.)