Apr 052014
 

This salsa is much better than the jar salsa found in the grocery store.  This recipe can easily be doubled for a big crowd.

1 can (14 Ounce) Whole Tomatoes with Juice
1 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
2 tablespoons Onion, chopped
1 clove Garlic, Minced
1/2 to 1 whole Jalapeno, Quartered And Sliced Thin
pinch of Sugar
pinch of  Salt
pinch of Ground Cumin
1/4 cup Cilantro, optional
1/4 whole Lime Juice

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.

Adapted from The Pioneer Woman Cooks

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