Homemade Restaurant Style Salsa

By lauramae

Not only is this salsa bursting with tons of fresh flavors, but it couldn’t be easier or quicker to make. Seriously. You just dump everything into a food processor (I think a blender would work too), and then you pulse to your desired consistency.

Ingredients

• 28-ounce can whole tomatoes (peeled) with juice
• 2 10-ounce cans Rotel (diced tomatoes with green chilies)
• 1/4 cup chopped onion
• 1 clove garlic, chopped
• 1 jalepeño, quartered and sliced thin
• 1/2 cup cilantro
• Juice from 1/2 a fresh lime
• 1/4 teaspoon salt
• 1/4 teaspoon granulated sugar
• 1/4 teaspoon ground cumin

Preparation

Step 1

Add all ingredients to a food processor. Pulse until you get desired consistency (was about 10 pulses for me). Refrigerate for at least one hour, and then serve with your favorite tortilla chips.

*Note 1: This makes a large quantity so use at least an 11-cup food processor, or work in batches.

*Note 2: If you prefer a milder salsa, remove the seeds and membrane from the jalapeno before adding it to the food processor.

(Recipe adapted from The Pioneer Woman)