Ingredients:
- 1 can (28 ounces) whole tomatoes with juice
- 2 cans (10 ounces each) Rotel (diced tomatoes and green chilies)
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 whole jalapeño, quartered and sliced thin
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/2 cup cilantro (more to taste!)
- Juice of 1/2 lime
Directions:
- Combine whole tomatoes, Rotel, onion, jalapeño, 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 usually 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.
Enjoy your delicious homemade salsa!