Homemade Restaurant Style Salsa

By khovater

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

Details

Servings 6
Adapted from browneyedbaker.com

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.