Salsa

By exdircomp

Ingredients

• Two 10-ounce cans diced fire roasted tomatoes
• one can green chiles
• One 28-ounce can whole tomatoes with juice
• 1/2 cup fresh cilantro leaves (or more to taste!)
• 1/2 cup chopped onion
• 2 clove garlic, minced
• 1 whole jalapeno fire roasted, quartered and sliced thin, with seeds and membrane
• 1/4 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon sugar
• 1/2 whole lime, juiced and zested

Preparation

Step 1

Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I 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.)



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 the salsa for at least an hour before serving