Sunday, June 17, 2012

Restaurant Style Salsa

1 can 28 oz whole tomatoes with juice
2 cans (10 oz) rotel (diced tomatoes & green chilies) (or use 1 original and 1 mild)
1/4 cup onion chopped
1 clove garlic minced
1/2-1 whole jalepeno, quartered and sliced thin
1/4 tsp sugar
1/4-1/2 tsp salt
1/4 tsp cumin
1/2 c. cilantro or more to taste
juice from 1 lime

(makes a large batch so you might have to process the ingredients in batches and then mix everything together in a large mixing bowl if it won't all fit)

combine tomatoes with juice, rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you like (about 10-15 pulses). test seasonings with tortilla chips and adjust as needed. Refrigerate at least an hour before serving.

1 comment:

Rachel Rowell said...

Thanks for adding this! So good!!!