Restaurant Style Salsa

I have to give my sister credit for this one. She found this salsa recipe from The Pioneer Woman and it has since became a staple in our house. I always have a batch in the fridge... we are chips and salsa connoisseurs around here.  I adapted this recipe a little to our liking.  I get so many compliments on this salsa and it never lasts very long in our house!

You will need canned whole tomatoes, diced tomatoes with green chili's (Rotel), garlic, white onion, green onion, jalapeno, lime, cilantro, salt, sugar, cumin and coriander.

Open tomatoes and Rotel, dump into a blender.

Chop up about a half a white onion, a clove of garlic and a jalapeno. Add them to the tomatoes.

Add a heaping 1/4 teaspoon each of sugar, salt and cumin and a couple dashes of coriander.

Squeeze in the juice of half a lime. If its small or not very juicy go ahead and squeeze in the other half.

Add a very generous handful of cilantro! Put the lid on.

Pulse 10 to 12 times.

Pour into a large tupperware container or bowl. Stir in about a 1/3 cup of green onions. 

Refrigerate for at least 2 hours before serving.

Restaurant Style Salsa

Adapted by the Pioneer Woman

1-28 oz. Can of whole tomatoes

2-10 oz. cans of Rotel (or other diced tomatoes with green chili's)

1/2 and onion chopped

1 jalapeno pepper chopped (if you don't want really hot salsa I would seed it)

A generous handful of cilantro

1 clove of garlic chopped

Heaping 1/4 teaspoon sugar

Heaping 1/4 teaspoon cumin

Heaping 1/4 teaspoon salt

A few dashes of coriander 

Juice of 1/2- 1 lime

1/3 cup sliced green onions

Combine all ingredients except the green onions in a blender or food processor (if you have a 12-14 cupper) pulse 10-12 times. Stir in green onions. Refrigerate at least 2 hours before serving. Store in fridge for up to a week.