Friday, February 25, 2011


  • 1 can (28 Ounce) Whole Tomatoes With Juice
  • 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) Original or Mild
  • ¼  cup Chopped Onion
  • 1 clove Garlic, Minced
  • ¼ tsps. Sugar
  • ¼ tsps. Salt
  • ½ cup Cilantro (more To Taste!)
  • ½ whole Lime Juice

  • If you like your salsa spicy throw in:
  • 1/2 to 1 Jalapeño, Quartered And Sliced Thin
  • 1/8 tsp ground cumin
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.

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