Restaurant Style Salsa

This recipe comes from Pioneer Woman. It is the easiest homemade salsa I’ve ever had, and is perfect for dipping; mindlessly, over and over again.

  • 1  can (28 oz) whole tomatoes with juice
  • 2  cans Rotel
  • 1⁄4 cup chopped onion
  • 1 cloves garlic, minced
  • 1 whole jalapeno, chopped if desired
  • 1⁄4  teaspoon sugar
  • 1⁄4  teaspoon cumin
  • 1⁄4  teaspoon salt
  • 1⁄2  cup cilantro, or more to taste
  • 1⁄2  whole large lime juice

This makes a lot of salsa, so use the largest food processor you own. Combine whole tomatoes (or diced tomatoes if you don’t have whole), Rotel, onion, jalapeno, garlic, slat, sugar, cumin, lime juice and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like. Test seasonings with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour before serving.

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