My name is Jenna Paulette. I am a country singer-songwriter from the Dallas area. Of course, being from Texas, I LOVE Mexican food! It is something my family ate 3-4 times a week when we were growing up. My “Nan” (grandma) always makes Salsa for the breakfast tacos that we have at her house on Christmas. The breakfast tacos are simple and AMAZING. (Maybe I should write about those next?!). Nan sends an email to everyone every year before we head to her house in Austin telling us we are responsible for bringing our own Costco sized glass jar to transport our salsa home with us... and if you don't, "you snooze you lose!" Haha! With the holidays coming upon us, I thought it was only appropriate to share this tradition and recipe with you. Here it is, “Nan’s Garlicky Salsa."
1 16 oz. Can of Diced tomatoes (drained)
1 Can crushed tomatoes
1 Can Rotel drained (I like mine extra hot)
1 Large Onion roughly chopped (I like Vidalia’s)
2 Jalapeños roughly chopped
6 Cloves of fresh garlic (or 3 if you don’t want it too garlicky)
1 Lightly chopped bunch of cilantro
Juice of 2 Limes
1-2 Tsp. Cumin
Salt and Pepper to taste
Step One: First put canned drained diced tomatoes, crushed tomatoes, Rotel and green chillies in your food processor (or ninja, blender, etc.) Pulse the mixture 3-5 times (until it looks like it fits your desired salsa texture, I like mine in between chunky and smooth) scrape the food processor with a spatula to get all the goodness out and set aside in a large bowl, preferably glass.
Step Two: Add the jalapeños, onion, garlic, cilantro, green chillies, and lime juice to your food processor until it looks like the picture!
Step Three: Add the garlic, onion, etc. combination that you just had in your food processor to your tomato mixture (again get all that goodness out with a spatula!) Then stir in your salt, pepper and cumin. Finally, taste to make sure it's salty enough.
That’s it! So simple. It only gets better if you store it in a glass container and let it sit in your fridge overnight. Serve it with your favorite tortilla chips. And since it makes such a HUGE batch, put it in jars to share it with friends!
Photography Credit: Jacob Blount
Food Styling Credit: Callie Blount, Luv Cooks
Prop Styling: Loren Maring