Do you ever have those times where you just wish there was a place that served bottomless chips and salsa, alongside bottomless margaritas? It would be even better if said place had a happy hour that didn’t require you to drain your bank account.
And don’t lie…I know I’m not the only one.
So I really like doing happy hour at home, on my porch. I’ve got a sweet glider swing and the weather is amazing lately. Plus, I can have as many margaritas as I want when I’m at home.
problem issue is, I’m a bit of a salsa and margarita snob. I haven’t ever found a grocery-store jar salsa that I really like—they are all either too chunky, too watery, or too full of artsy things like “mango” and “jicama.” And as for margaritas, I have a recipe that I like, but I’m always open to suggestions, as long as I’m not going to end a) stinking drunk or b) with heartburn.
(Personally, I can’t decide if I prefer a or b.)
Which is why this salsa is pretty much perfect for me. It’s a restaurant-style salsa, not too chunky, not too spicy, just right. It was also served with a margarita that I didn’t have to make, which clearly upped the delicious factor.
The restaurant-style salsa recipe is pretty simple. Canned whole tomatoes, some Rotel, garlic, cilantro, onion, cumin, lime, and a jalapeno. You just blend everything together in a food processor, and you’re done.
Make sure you buy good, quality tomatoes, as these are the base for the salsa. Look for whole Roma tomatoes, or, San Marzano tomatoes taste amazing when you really want to splurge. And yes, not all canned tomatoes are the same.
As for the margarita, I have no idea on the exact ratio of ingredients, but I do know its tequila, gran marnier, lime juice, and simple syrup. These are cp-bf’s specialty, so I just leave the mixing and magic to him.
Plus, the salsa makes a big enough batch that I was able to fill up three smaller mason jars with it, and still have some leftover. Which was perfect, as I had a housewarming party to go to last weekend. Yet another great easy and inexpensive DIY present.
- 1 can (28 oz.) whole tomatoes in juice
- 2 cans (10 oz. each) Rotel tomatoes and green chiles
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 whole jalapeno, quartered and sliced
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/2 to 1 cup cilantro
- Juice of 1/2 lime
Combine all the ingredients in a 12-cup food processor. Squeeze in the lime juice. Pulse the ingredients until the desired consistency is reached. Adjust seasonings as needed.
You do need to use a larger food processor, as this makes a decent-sized batch. If you don’t have a 12-cup processor, you could pulse the ingredients in batches and then combine together in a large bowl.
If you want your salsa to be less spicy, remove the seeds and veins from the jalapeno before using.
(and in the spirit of honesty, I first saw this recipe on Pioneer Woman.)