Restaurant-Style Salsa by Ree Drummond

By ukiahgal67

Ingredients

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

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.