Restaurant Style Salsa
Tomorrow, my friends, is the last day of school.
I signed a contract to teach high school biology knowing nothing about teaching, very little about high school, and even less about the rural teenage population I’d be teaching.
If only I had kept a (anonymous) teaching blog. Oh the stories.
I’m proud of my kids, I really am. But forgive my gloating when I say I’m most proud of myself. This was the hardest job I’ve ever done and in late July of last year when the journey began, I had no idea what I was in for. The fact that the last three teachers in my position had quit after less than a year should have been a sign.
I did it. And I’m doing it again next year. And I’m already looking forward to it. That’s cause for a celebration!
I love this salsa recipe because it is built out of my pantry. I don’t keep jarred salsa on hand – we rarely eat it unless we’re entertaining. Chips and dip are just such a great appetizer to snack on with guests while sitting on the back porch watching the horses walk by.
To be honest, I was surprised that the salsa didn’t taste like canned tomatoes. It had a great flavor and was not at all tomato-y. People have been raving about Pioneer Woman’s Restaurant Style Salsa for a few years now so maybe by now you missed the initial hype and this recipe is new to you. In any case, it is a great reminder how good this stuff is for an impromptu celebration! Serve it up with my baked tortilla chips with a hint of lime.
Restaurant Style Salsa (Adapted from the Pioneer Woman)
2 cans (14 ounce) Whole Tomatoes With Juice
1 cans (4 oz) diced green chiles
1/4 cup Chopped Onion
1 clove Garlic, Minced
2 tablespoons pickled jalapeno
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Ground Cumin
1/4 cup Cilantro
1 tablespoon lime juice
- Combine all ingredients in a food processor.
- Pulse to desired consistency.
- Chill one hour before serving.