(28 Ounce) Whole Tomatoes With Juice (Salsa)

By Stina

Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• 1/4 cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• 1/4 teaspoons Sugar
• 1/4 teaspoons Salt
• 1/4 teaspoons Ground Cumin
• 1/2 cups Cilantro (more To Taste!)
• 1/2 whole Lime Juice

Details

Servings 1
Preparation time 10mins
Cooking time 10mins
Adapted from tastykitchen.com

Preparation

Step 1

Seared mushrooms are accompanied by a bit of onion and white wine then tossed with scallions for added vibrancy before being combined with a variety of cheeses and turned into the ultimate grilled cheese sandwich.

Make these exceptional seared mushrooms even if you’re not a grilled cheese lover. You can keep them handy to put on steaks or burgers or wrapped in omelets or topping scrambled eggs or just eat plain on a fork.

Added by

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

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.

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