Best 6 Restaurant Style Salsa Adapted From The Pioneer Woman Recipes

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Are you looking for a recipe that will recreate the delicious flavors of your favorite restaurant-style salsa? Look no further than the Pioneer Woman's recipe for restaurant-style salsa. This easy-to-follow recipe uses fresh ingredients like tomatoes, onions, and cilantro to create a salsa that is both versatile and flavorful. Whether you're looking for a dip for your chips, a topping for your tacos, or a sauce for your enchiladas, this recipe is sure to please.

Here are our top 6 tried and tested recipes!

RESTAURANT-STYLE SALSA



Restaurant-Style Salsa image

If you have a good blender or food processor, you can easily make restaurant-style salsa in the comfort of your own home.

Categories     appetizers     main dish

Time 10m

Yield 12 servings

Number Of Ingredients 10

1 can (28 ounce) whole tomatoes with juice
2 cans (10 ounce) Rotel (diced tomatoes and green chilies)
1/4 c. chopped onion
1 clove garlic, minced
1 whole jalapeƱo, quartered and sliced thin
1/4 tsp. sugar
1/4 tsp. salt
1/4 tsp. ground cumin
1/2 c. cilantro (more to taste!)
1/2 whole lime juice

Steps:

  • 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.

PIONEER WOMAN RESTAURANT STYLE SALSA



Pioneer Woman Restaurant Style Salsa image

Easy salsa recipe that tastes just like the restaurant version.

Provided by Jennifer Sikora

Categories     Appetizers

Time 10m

Number Of Ingredients 10

1 can, 28 Ounce Whole Tomatoes With Juice
2 cans, 10 Ounce Rotel (diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Ground Cumin
1/2 cup Cilantro, more To Taste!
1/2 whole Lime Juice

Steps:

  • 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. Test seasonings with a tortilla chip and adjust as needed.
  • Refrigerate salsa for at least an hour.

Nutrition Facts : Calories 34 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 250 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

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

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.

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

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.

RESTAURANT-STYLE SALSA



Restaurant-Style Salsa image

Food Network's Ree Drummond shares her recipe for homemade restaurant-style salsa that the whole family will love!

Provided by Ree Drummond : Food Network

Categories     condiment

Time 1h15m

Yield 12 servings

Number Of Ingredients 10

Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
One 28-ounce can whole tomatoes with juice
1/2 cup fresh cilantro leaves (or more to taste!)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced

Steps:

  • Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I 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.)
  • 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 the salsa for at least an hour before serving.

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

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.

Tips:

  • Fresher ingredients translate to better salsa. Use vine-ripened tomatoes, crisp onions, and flavorful cilantro.
  • Don't be afraid to adjust the heat level to your preference. Start with a few jalapeƱos and add more as needed.
  • If you like a smoother salsa, blend or puree it until it reaches your desired consistency.
  • Serve salsa chilled or at room temperature, depending on your preference.
  • Garnish salsa with fresh cilantro, diced avocado, or sour cream for an extra pop of flavor and color.

Conclusion:

This restaurant-style salsa is a versatile condiment that can be used in a variety of dishes. It's perfect for dipping tortilla chips, tacos, burritos, and more. It can also be used as a marinade for chicken, fish, or vegetables. With its fresh, flavorful ingredients and customizable heat level, this salsa is sure to become a staple in your kitchen.

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