Restaurant Style Salsa & Pico de Gallo

On Saturday night we had taco night at mom and dad's house. I was in charge of making the appetizers! I made homemade salsa, guacamole (using a package of Frito-Lay mix- super easy- just mash avocados and add seasoning!), and pico de gallo. Everything turned out great!

There is something about taco night that is just fun to me. Maybe it is the different toppings, or that I love nachos :)

I bought the chips from the local grocery store. They make them fresh in the deli- and they are so good!!

I used my chip n' dip! Only about the third time that I've used it, but it sure comes in handy when I do!

Pico de Gallo and Guacamole

(picture below)

Adapted From: The Pioneer Woman

Prep Time: 30 Minutes  |  Cook Time:  |  Difficulty: Easy  |  Servings: 8

• 5 whole Plum (roma) Tomatoes
• 1/2 whole Large (or 1 Small) Onion
• 3 whole Jalapeno Peppers
• Cilantro
• Lime Juice
• Salt To Taste

  Preparation Instructions

• Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.
• Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

Restaurant Style Salsa

Adapted From: The Pioneer Woman

Prep Time: 10 Minutes  |  Cook Time:  |  Difficulty: Easy  |  Servings: 12

 Ingredients

• 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 1/2 whole Lime Juice

Preparation Instructions

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.
- Notes: I used a blender, because I don't have a large food processor and it worked great!!

I also think this salsa was a lot like El Jimador. I love their salsa!

It was a little warm- so next time I think I'll tone it down a notch by using mild rotel, and maybe less jalapeno.



ps. I'm trying to sort through my pictures so far from Grandma's visit to get them uploaded. I took a lot of pictures- so it might be a while :)

We sure have been enjoying her visit. Sad it is the last day though. Time really does fly when you're having fun I guess :)