The Salsa
Servings: 2 32 ounce mason jars
Ingredients
- 1 28 oz. can Whole Tomatoes With Juice
- 2 10 oz. cans Rotel (diced Tomatoes And Green Chilies)
- 1/2 cup chopped onion
- 4 cloves garlic minced
- 1/2 jalapéno sliced
- 1 tsp sugar
- 2 tsp salt
- 1 Tbsp ground cumin
- 1/2 bunch fresh cilantro twist off a handful of the leafy part, omitting the stems
- 1 juice of whole lime
Instructions
- Combine whole tomatoes, 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’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
- Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
Notes
Note: this is a very large batch. Recommend using a 12-cup food processor or blender. Or you can process the ingredients in batches and then mix everything together in a large mixing bowl.