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From Marie’s Kitchen: A family-friendly recipe selected and shared by Marie.
Southern-style salsa. Since you've got fresh tomatoes and Rotel, you'll get the best of both worlds—fresh flavor with a little extra kick.
Ingredients
3 medium fresh tomatoes, diced 1 can Rotel Diced Tomatoes & Green Chilies (drained slightly) 1/2 medium onion, finely diced 1/2 cup fried corn (cooled) 1 small jalapeño or hot pepper, finely diced (optional if you like heat) 1/4 cup sweet bell pepper, diced 2–3 tablespoons chopped dill pickles (trust me—it adds a nice tang) 2 tablespoons pickle juice 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon smoked paprika 1/2 teaspoon cumin 1/2 teaspoon black pepper 1 teaspoon salt (or to taste) 1 teaspoon sugar (balances the acidity) 1 tablespoon lime juice (or lemon juice if that's what you have) 1 tablespoon olive oil (optional, but gives it a smoother texture) Optional Additions Fresh cilantro if you have it A dash of cayenne pepper Crushed red pepper flakes A little hot sauce
Directions
Dice the fresh tomatoes into small pieces and place them in a large bowl. Add the drained Rotel. Stir in the onion, peppers, fried corn, and chopped pickles. Sprinkle in all of the dry seasonings. Add the pickle juice, lime juice, and olive oil. Mix everything together well. Taste and adjust: More salt if needed. More lime if you want it brighter. More cayenne or jalapeño if you like extra heat. A little more sugar if the tomatoes are especially acidic. Cover and refrigerate for at least 1 hour. It gets even better after sitting for 3–4 hours. Kitchen Trick If you're like me and enjoy restaurant-style salsa with a bit more body, pulse about one-third of the finished salsa in a blender for just a second or two, then stir it back into the rest. You'll keep plenty of chunky texture while getting a richer, scoop-able consistency. Enjoy!
Recipe Card Photo
