This recipe makes a very large batch of salsa. 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. Definitely enough for a party or other celebration, and we guarantee the bowl will be empty very soon.
INGREDIENTS
- 1 can (28 ounce) whole tomatoes with juice
- 2 cans (10 ounce) Rotel diced tomatoes and green chiles
- ¼ cup chopped yellow onion
- 3 cloves garlic, minced
- 1 whole jalapeno, quartered and sliced thin
- ¼ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cumin
- ½ cup fresh cilantro
- ½ whole fresh lime juice
DIRECTIONS
Combine whole tomatoes, Rotel diced tomatoes and chiles, 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 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour so that the flavors can combine. Serve with tortilla chips or cheese nachos. Also great over eggs, in burritos or on taco salad instead of dressing.
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