Pioneer Woman Cooks Salsa Recipe

This Pioneer Woman cooks salsa recipe is the thing you make when you want something stupidly easy but everyone ends up asking for the recipe. It’s smoky, tangy, a little spicy, and makes a mountain of salsa. Also: it’s mostly from cans. Don’t judge me. Or do. Still tastes amazing.

Ingredients Needed

• 1 (28-oz) can whole tomatoes with juice – base layer, smooth texture, big tomato vibes.
• 2 (10-oz) cans diced tomatoes + green chilies (like Rotel) – brings the heat + depth.
• ¼ cup chopped onion – raw, sharp, necessary.
• 1 whole jalapeño, thinly sliced – seeds in or out, your call. I keep ’em in.
• 1 garlic clove, minced – one clove. Don’t overdo it unless you hate your guests.
• ¼ tsp sugar – don’t skip. Balances the acid, don’t ask why.
• ¼ tsp salt – just enough. Start low, add more later if needed.
• ¼ tsp ground cumin – lowkey smoky flavour. Warm, earthy.
• Juice of ½ lime – acidity. Keeps things bright.
• ½ cup cilantro – don’t measure. Throw in a handful. Or more.
• Tortilla chips or cheese nachos, for serving – essential. Also spoon optional.

How To Make Pioneer Woman Cooks Salsa

Throw it all in a processor:
Literally just toss everything into a big food processor. Tomatoes, Rotel, onion, jalapeño, garlic, sugar, salt, cumin, lime juice, cilantro. No order. No technique. Just vibes.

Pulse until it looks like salsa:
Like, don’t puree it into tomato soup. Pulse 10–15 times, check it. Chunky but scoopable. You’ll know when it’s right. Taste it with a chip — not a spoon. Chips have salt. Big difference.

Chill out:
Refrigerate for at least 1 hour. The longer it sits, the better it gets. I mean, I eat it warm too, but it’s way better cold. It thickens. It sets. It slaps.

Serve:
With tortilla chips. Cheese nachos. Eggs? Tacos? Just toast?? It goes on anything. Once I spooned it on cottage cheese. Not proud, but it was good.

Recipe Tips

• Use a big food processor. Like 12-cup or more. Otherwise, split into batches.
• Taste with a chip, not a spoon. The salt matters.
• Want it hotter? Add another jalapeño or leave all the seeds in.
• Too runny? Let it sit longer in the fridge. Or strain a bit of liquid out.

How to Store & Reheat

• Room Temperature: Not safe. Pop it in the fridge ASAP.
• Fridge: Lasts 4–5 days, airtight container. Flavour deepens with time.
• Freezer: Totally doable. Freeze in jars or freezer bags. Thaw in fridge overnight.

Nutrition Facts (Approx. per serving)

• Calories: 35
• Sodium: 220mg
• Protein: 1g
• Fat: 0g
• Carbs: 7g
• Fibre: 2g
• Sugar: 3g

FAQs

Pioneer Woman Cooks Salsa Recipe

Recipe by MarryCourse: AppetizersCuisine: Tex-MexDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

A smoky, tangy, chip-ready salsa blitzed up in minutes with canned tomatoes, jalapeño, lime, and cilantro. Fresh, bold, and borderline addictive.

Ingredients

• 1 (28-oz) can whole tomatoes with juice

• 2 (10-oz) cans diced tomatoes + green chilies

• ¼ cup chopped onion

• 1 whole jalapeño, thinly sliced

• 1 garlic clove, minced

• ¼ tsp sugar

• ¼ tsp salt

• ¼ tsp ground cumin

• Juice of ½ lime

• ½ cup cilantro

• Tortilla chips or cheese nachos

Directions

• Combine all ingredients in a large food processor.
• Pulse 10–15 times until salsa reaches desired consistency.
• Taste with tortilla chips and adjust seasoning if needed.
• Refrigerate for at least 1 hour.
• Serve cold with chips, nachos, or anything, really.

Notes

• Big batch alert — use a large food processor or split in two.
• Don’t skip the chill time — it makes a huge difference.
• Too spicy? Add more canned tomato to mellow it out.
• Freezes well — portion and stash for later.