Salsa and picante sauces have passed ketchup as the leading condiment used in the U.S.  The commercial salsa/picante sauces seem to be getting too tomato sauce based.  I also like pico del gallo (means beak of the rooster) on mexican food.  So I started preparing my own salsa that is kind of a cross between a fresh salsa or picante sauce and pico del gallo.  Not being very original, I use canned Rotel tomatoes and green chilies as the main ingredient.  It can be made in 5 minutes and actually tastes like a fresh salsa made from scratch.

Blend/Chop:

• Add all ingredients to a blender or food processor. I use the hand-crank blender in the image above; it does a good job without macerating the salsa and is easy to clean up.
• Blend/chop to the texture your prefer.
• OK, its done!
• Makes about 1 quart.
• Keep refrigerated - stores a week or more in the refrigerator.

• There is no substitute for Rotel - other brands don't make it taste like salsa, rather they only taste like diced tomatoes.
• If you find the salsa too hot for your taste, do not use the Rotel Extra Hot - which is, by the way, pretty darn hot!
• The secret is in the cilantro and the salt - they are what make it taste like salsa.
• A bunch of cilantro will make about 3 recipes.  So I chop up the fresh cilantro, use some immediately, and freeze the rest in a ziploc bag to use in later recipes.
• It is great as a tortilla dip, it is super topped on fried eggs for breakfast, and use it like pico del gallo on  tacos, burritos, tamales, refried beans, and other mexican food.

©David Wm. Reed