Restaurant Style Salsa

By JJCR

Ingredients

• 1 can (28 oz.) whole tomatoes with juice
• 2 cans (10 oz.) Rotel (diced tomatoes and green chilies
• 1/4 cups chopped onion
• 1 clove garlic, minced
• 1 whole jalapeno, quartered and sliced thin
• 1/4 tsp. sugar
• 1/4 tsp. salt
• 1/4 tsp. cumin
• 1/2 cups cilantro (more to taste)
• 1/2 whole lime juice

Preparation

Step 1

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 10-15 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.

The Pioneer Woman Cooks-Ree Drummond