Restaurant Style Salsa, adapted from The Pioneer Woman

By pknaub

Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)**
• 1 can canned mild green chili works fine, if you can't find Rotel tomatoes)
• 1/4 cups Chopped Onion (I used red)
• 1 clove Garlic
• 1 whole Jalapeno, Quartered And Sliced Thin (use 1/2 for a milder version)
• 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

Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

You only need to rough chop the vegetables and toss them into a food processor, which includes:
Onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse just a few times.

Add the tomatoes and mild green chilis (or the Rotel tomatoes, if using). 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.