Sunday, January 24, 2016

Restaurant Style Salsa

1 can (28 oz.) whole tomatoes with juice
2 cans (10 oz.) Rotel with green chilies
1/4 c. chopped onion
1 clove garlic, minced
1 jalapeno, diced
1/4 tsp. sugar
2 tsp. salt
1/2 tsp. ground cumin
1/2 bunch cilantro
3 T. lime juice

This makes a large batch. Use a food processor. May need to process in several batches depending on size.

Combine all ingredients and pulse until desired consistency. Test with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour. Serve with tortilla chips.

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