This has been the quickest recipe….to date. Fast and easy and good. This Homemade Restaurant Style Salsa tastes like it came straight from your favorite Mexican restaurant, and it’s ready in 10 minutes!
INGREDIENTS:
I typically double this receipe and fill a few jars!
1 (28-ounce) can whole tomatoes, drained (or use 2 cans diced tomatoes in lieu of adding Rotel)
2 (10-ounce) cans Rotel
½ small onion, roughly chopped (I use red for this recipe)
1 clove garlic, roughly chopped
1 jalepeño, seeds removed and thinly sliced (not too big)
½ cup cilantro (I tend to put a bit more than 1/2 cup – so to taste)
Juice from ½ a lime
¼ teaspoon salt
¼ teaspoon granulated sugar (original receipt calls for sugar, but I don’t add it!)
¼ teaspoon ground cumin (a bit more is okay…)
DIRECTIONS:
1. Add all ingredients to a food processor. Pulse until it reaches your desired consistency (less for a chunkier salsa, more for a thinner one – my salsa pictured above was 8 to 10 pulses). Refrigerate for at least one hour, then serve with your favorite tortilla chips. This salsa can be stored in an airtight container in the refrigerator for up to 2 weeks.
