Well, it’s that time of the month again. Time for a little something called the Secret Recipe Club. Hosted by Amanda over at Amanda’s Cookin’ it’s a great way for bloggers to meet, share, and make each others’ recipes! Each month she assigns each participant a blog and we can make any recipe from that blog. Then, all at once, we reveal our posts! It’s quite fun. Who doesn’t like being in a secret club? Last month I made some excellent lemon poppy seed muffins by way of Connor’s Cooking. This month I was introduced to Darn Near Domestic, another fabulous blog – pause and head over there to have a looksy!
While Kristy from Darn Near Domestic has a ton of appetizing recipes, I was short on time and so it was easy to choose one – I went straight for the PW Restaurant Style Salsa. I love me some homemade salsa and it was just the thing to bring to a barbecue I was attending. Besides, Kristy’s recipe was adapted from the Pioneer Woman, so I knew we were in good hands.
This is the first salsa recipe I’ve seen that calls for canned tomatoes. I’m sure people do this all the time, but for me it was a bit of a revelation. While that’s great in winter (indeed, Kristy posted this recipe back in January), in summer it would be a crime not to include some beautiful fresh tomatoes (another aspect of the Secret Recipe Club is that we can adapt the recipes however we like). But I was intrigued by the use of canned tomatoes and so decided to go halvsies.
The original recipe called for a large can of whole tomatoes and two cans of Rotel, which I learned is diced tomatoes with jalapeno. Instead I used Muir Glen fire-roasted diced tomatoes, which gave the salsa a smoky flavor that I just loved (for a completely homemade version you could roast some tomatoes yourself). It also made the prep that much quicker. Definitely a good time saver tip. The only other change I made was that I left the salsa chunky. Kristy calls for blending the salsa to make for a smooth, restaurant-style dip. I prefer mine with pieces of vegetables and, as mentioned, was short on time.
- 1 14.5-ounce can Muir Glen organic fire-roasted tomatoes, drained
- 2 medium tomatoes, seeded and roughly chopped
- ½ onion, finely diced
- ¼ chopped fresh cilantro
- 1 jalapeno, seeded and diced
- ¼ teaspoon ground cumin
- Juice of ½ lime
- Salt and pepper
- Combine all ingredients in a medium-sized bowl. Season with salt and pepper to taste. Serve immediately, or, if you would prefer a smooth consistency throw it in the blender. Serve with tortilla chips and enjoy!