We have had a tradition in my family for years now. Every Easter, instead of cooking, we go out and scarf at our favorite mexican restaurant.
This year the plans changed around a bit and we're going to be doing our mexican feasting the day before Easter! And instead of going out, we'll be cooking.
Needless to say, today I'm busy in the kitchen prepping a few things so that I can have more time to enjoy fun and family tomorrow.
A good salsa recipe was requested by my uncle after my last batch of mexican inspired dishes. This is for you Uncle J!
This is my favorite recipe and is based on a few different recipes that I've seen floating around. It's very similar to the salsa that is served up at Chili's Restaurant. Though... I'm sure a great deal more healthy since it's homemade.
Did I mention that this salsa is super simple? Seriously. Toss everything in a blender and enjoy. Barely any hands on time, little preparation, and no wait time for heating and cooling!
Healthified Restaurant Style
Servings: 12 • Size: 1/2 Cup • Calories: 30.8 • Fat: 0.1 g • Carb: 6.5 g • Fiber: 0.6 g • Protein: 0.7 g • Sugar: 2.1 g • Sodium: 544.9 mg
2 (10 Oz.) Cans Rotel (I used mild today, but feel free to use regular or hot.)
2 (14.5 Oz.) Cans Whole Peeled Tomatoes, No Salt Added - Drained
1/2 C. Pickled Jalapeños, Diced or Sliced
1/2 C. Cilantro
1/4 C. Onion
4 Garlic Cloves
1 Tsp. Salt
1 Tsp. Cumin
1/2 Tsp. Sugar
1 Tsp. Lime Juice
Combine everything into a blender or food processor and blend together until smooth.
Cool in the fridge in an airtight container until ready to use or eat right away!
I really enjoyed this salsa with Beanitos. Tortilla-style chips made out of black beans. Much more healthy than your average tortilla chips.