- 1 can (28 Ounce) Whole Tomatoes With Juice
- 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 (we only use 1/2 jalapeno)
- 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.
