Texas salsa is our fav. We love it because it has lots of flavor, but not too much spicy heat. (Though, if you do love some heat, you’ll love our quick red chili!)
Longhorn Texas Salsa
a.k.a. “Jordan’s Salsa”
At the very beginning of our marriage, my husband (Jordan) came across a really good salsa recipe. He started making it all the time, adding a little something here, taking out a little something there… Melding other favorite salsas with it until it became our own. Over the years he’s continued to refine it, adding lots of Texas-sized flavor, and I’m not exaggerating at all when I say people literally BEG him to make it for all occassions (yes, we even had some this Thanksgiving)!
Graciously, he has agreed to let me share it with all of you. So… use your new powers wisely. :) And make sure you comment below if you have any more suggestions for him to try.
- 1 28oz can whole tomatoes with juice (or 2 14.5oz cans diced tomatoes)
- 2 10oz cans Rotel diced tomatoes with green chilis (mild or medium)
- ¼ cup onion, chopped (or half an onion, chopped)
- 3 green onions, chopped
- 1 lg clove garlic, minced
- 4-6 slices canned jalapeños (canned adds flavor but not a lot of heat, fresh = no flavor, but tons of heat)
- ¼ tsp sugar
- ½ tsp salt
- ¼ tsp ground cumin
- ¼ cup cilantro, finely chopped
- ½ lime (fresh)
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Place all ingredients in food processor or blender
- Pulse to desired consistency
- Serve with tortilla chips & enjoy!