Salsa lovers

My husband and I are huge salsa lovers. We have two favorite restaurant salsas that can't be topped...Chili's and Barberito's salsa. Since we live in Raleigh, we can't get Barberito's salsa which is terribly sad. We get Chili's on occasion but not that often since we try not to eat out to save money. So, I've been on a search for a salsa that I can make at home that will satisfy our cravings and not cost $5-6 for a small jar. If this is you, well, look no further this will be the last salsa that you make. It is amazing! Once again, Pioneer Woman, has come through for me. She really needs her own show. I'm just waiting for it. Maybe she already has one that I don't know about? Anyway, I must stop typing and get to the good stuff. Here you go. Prepare to be addicted.

1 can whole tomatoes (28oz)
2 cans Rotel (10oz)
1/4 cup chopped onion
3 cloves garlic, roughly chopped
1 jalapeño, quartered and sliced thin
1/4 tsp salt
1/4 tsp cumin
3/4 cup cilantro
Juice from half a lime

I have tweaked just a few things. So, here is the link to her original recipe in case you want to check it out. http://thepioneerwoman.com/cooking/2010/01/restaurant-style-salsa/

Now, let's start the steps. This makes a ton of salsa so you will need a 12 cup food processor or you will need to blend it together in batches. Trust me, it is worth every second of your time! Place everything in processor and pulse till desired consistency (about 10-15 pulses). I store my salsa in mason jars for easy pouring. I'm not positive how much this makes because we end up eating quite a bit right when it is done. If I had to guess, I would say about 2 quarts.

Tips:
Tomatoes - I've had a lot of fresh tomatoes from The Produce Box. So, instead of buying a can of whole, I just use fresh. I use about three tomatoes if they are really large and 5-6 if they are small or roma size tomatoes. You will need to remove the skin before putting them in the food processor. Here is a link to show you how to do that. http://allrecipes.com/HowTo/peeling-tomatoes/detail.aspx
Jalapeño - For really spicy, leave in all ribs and seeds. For medium, cut the jalapeño in half and remove seeds and ribs from only one half. For mild, remove all seeds and ribs from jalapeño.
Garlic - I love garlic and do not agree with Pioneer woman that there can be too much in the salsa. So, I use my micro plane grater on one clove (so the garlic flavor is more intense) and roughly chop the others. I do like to have sone roughly chopped for texture.
Onions - I love onions but totally agree with pioneer woman that this is all you need for this salsa so don't add any!

Lime Chicken Tacos/Burritos with Cilantro Lime Rice

Here is wonderful crock pot recipe for Lime Chicken Tacos/Burritos. It is very easy, cheap, and delicious! I got it from my friend Terra over at Barefoot conTerra who got it from a friend of hers. I only used two chicken breasts (because that is all I had) and it made just enough for my family. Of course, we loaded our tacos/burritos up with the Cilantro Lime Rice, sour cream, cheddar cheese, and tomatoes as well. You could also flavor up some black beans to put in the burrito as well.

1-1/2 pounds boneless skinless chicken breasts
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn
1 cup chunky salsa
flour tortillas (The size depends on if you want tacos or burritos. I make tacos for the boys and my husband and I make burritos)

Place the chicken in the crock pot. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5 hours.

Remove chicken. Using two forks, shred the chicken and return to the slow cooker. Stir in corn and salsa. Cover and cook on low for 45 minutes.

Cilantro Lime Rice
I really wanted Cilantro Lime rice tonight for some reason. So, I looked around on the internet for a recipe. This is a couple recipes put together. If you follow the instructions on how to make the rice, you will be so thankful! This rice is so fluffy and wonderful!

1 c. basmati rice or other long-grain rice
2 tsp. olive oil
1/2 tsp. salt
1 3/4 c. water
1/4 cup finely chopped fresh cilantro
2 Tbsp fresh lime juice
2 Tsp. lime zest

Bring water to boil in a medium saucepan. Add olive oil, rice, and salt. Stir just to make sure the grains are separate, then cover and bring to a simmer. Simmer over low heat for about 17 minutes. Check on it at 10 minutes to see how it is doing. You want to cook just until the water has evaporated. When the timer goes off for the rice, remove the rice from the heat, remove the lid, place a couple paper towels over the pan, and replace the lid. This will catch the steam and keep the rice from getting sticky. Let the rice sit for about 10 minutes with the paper towels and lid on.

Remove the lid. Using a fork, fluff the rice gently.

Toss in cilantro, lime zest, and lime juice. Stir gently, just to combine.