Salsa
Ingredients
- 1 can (28 Ounce) Whole Tomatoes With Juice (Or two can diced tomatoes)
- 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
- ¼ cups Chopped Onion
- 1 clove Garlic, Minced
- 1 whole Jalapeno, Quartered And Sliced Thin (remove seeds if you don't want it hot)
- ¼ teaspoons Sugar
- ¼ teaspoons Salt
- ¼ teaspoons Ground Cumin
- ½ cups Cilantro (more To Taste!)
- ½ whole Lime Juice
Preparation 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.
NOTE: I happen to have mild and original Ro Tel tomatoes, like Ree, so that is what I used and agree that is was the perfect degree of flavor and spiciness.
NOTE: I did not have a can of whole tomatoes, so I just used diced and still thought it worked great.
I love this salsa. I made it for my boyfriend a few weeks ago and have made it two times since then. He's obsessed with it! OBSESSED! It is now our go to salsa as well. Did you notice an issue with too much liquid? The first time I made this my darn food processor started to leak. After that I drained the liquid off of the tomatoes and half of the liquid from each rotel can and it was perfect.
ReplyDeleteNote: I don't trust PW when she says "it's not hot" home girl has some TOUGH taste buds. I knew I would not survive the WHOLE jalapeno - I took out the ribs and the seeds (where all the heat lies) and then cut up the rest. This gave it the nice warm kick it needed without burning our lips off.
I can't say enough good things about this recipe and I hope to use fresh tomatoes this summer to make it over and over again!!!