Best 3 Pioneer Woman Restaurant Style Salsa Recipes

If you are looking for a restaurant-style salsa but are intimidated by the idea of making it at home, then you're in the right place. This article will provide you with a simple and straightforward recipe that will guide you through the process step by step, ensuring that you end up with a delicious and flavorful salsa that will impress your family and friends. We'll cover everything from selecting the right ingredients to blending them together for the perfect consistency. So, gather your ingredients and let's get started on making the best Pioneer Woman restaurant-style salsa you've ever tasted!

Let's cook with our recipes!

RESTAURANT STYLE SALSA, ADAPTED FROM THE PIONEER WOMAN RECIPE - (4.3/5)

Restaurant Style Salsa, adapted from The Pioneer Woman Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 11

Ingredients

1 (28-ounce) can whole tomatoes with juice
2 (10-ounce) cans Rotel (diced Tomatoes And Green Chilies)**
1 can canned mild green chili works fine, if you can't find Rotel tomatoes)
1/4 cups chopped onion (I used red)
1 clove garlic
1 whole jalapeno, quartered and sliced thin (use 1/2 for a milder version)
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup cilantro
1/2 lime, juiced

Steps:

You only need to rough chop the vegetables and toss them into a food processor, which includes: Onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse just a few times. Add the tomatoes and mild green chilis (or the Rotel tomatoes, if using). 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.

RESTAURANT-STYLE SALSA (PIONEER WOMAN)

Restaurant-Style Salsa (Pioneer Woman) image

I must say I was skeptical of making salsa with other than fresh tomatoes, but i was pleasantly surprised. Like Pioneer Woman, I also don't like most of the store-bought salsa because of the vinegar flavor. I used diced tomatoes instead of whole and a lot more cilantro, but the recipe is posted as written. Recipe courtesy of The Pioneer Woman Cooks, Food From My Frontier.

Provided by AmyZoe

Categories Vegan

Time 10m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

28 ounces whole tomatoes (in juice)
20 rotel
1/4 cup onion, chopped
1 jalapeno
1 garlic clove, minced
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
lime, half and juiced
1/2 cup cilantro (more to taste)

Steps:

Into a food processor or blender, add the whole tomatoes with their juice, the Rotel, and the onion.
Quarter the jalapeno lengthwise, then slice it thinly.
Add the jalapeno and garlic to the mix.
Next, add the sugar, salt, cumin, lime juice, and cilantro.
Pulse several times until it reaches the consistency you like.
Serve with chips.

PIONEER WOMAN RESTAURANT STYLE SALSA

Pioneer Woman Restaurant Style Salsa image

I found this recipe of Ree Drummonds when she first came out with it (I have no idea how many years ago that was). I do know that it is the best salsa I've ever tasted and so easy to make. It does taste restaurant quality! I have no idea how long it will last in the refrigerator as it disappears fast. I've lost count of the...

Provided by Patricia J.

Categories Salsas

Number Of Ingredients 10

Ingredients

1 28 oz. can(s) whole tomatoes, including juice
2 10 oz. can(s) rotel (diced tomatoes and green chilies)
1 clove garlic, minced
1/4 c onion, diced
1 jalapeno, quartered
1/4 tsp salt
1/4 tsp sugar
1/4 tsp ground cumin
1/2 c fresh cilantro
juice from 1/2 of a lime

Steps:

1. Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
2. Combine whole tomatoes, Rotel, onion, jalapeno (just cut the ends off and then cut the jalapeno into 4 chunks...you add the whole jalapeno including the seeds and membrane) 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 (10 to 15 pulses is how Ree likes it...I like it a little chunkier, so I pulse it 5 times and then check it. Pulse till it's the consistency you want).Test seasonings with a tortilla chip and adjust as needed.
3. Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos
4. Pat's Note: You can make this as hot as you want by getting the hotter Rotel instead of the original and increasing the jalapeno pepper used to two instead of the one. When I have fresh tomatoes out of the garden, I use the same weight of them as the canned tomatoes. I will also use my home canned tomatoes. I also use two 14.5 oz. cans diced tomatoes and juice in place of the whole tomatoes. Adjust the garlic and onion to your taste.

Tips:

Use fresh, ripe tomatoes. This will give your salsa the best flavor.
Chop your tomatoes evenly. This will help them cook evenly and prevent them from becoming mushy.
Don't overcook your tomatoes. You want them to be soft, but not mushy.
Season your salsa to taste. Add salt, pepper, and cumin to taste.
Let your salsa cool before serving. This will allow the flavors to meld together.
Serve your salsa with your favorite Mexican dishes, such as tacos, burritos, and enchiladas.

Conclusion:

Pioneer Woman Restaurant Style Salsa is a delicious and easy-to-make salsa that is perfect for any occasion. It is made with fresh, ripe tomatoes, onions, peppers, and cilantro, and it is seasoned to perfection. This salsa is sure to be a hit at your next party or gathering and it is sure to be a staple in your kitchen. Enjoy!