Yields: About 3 cups
Prep time: 15 minutes
Chill Time: 1 hour +
Ingredients:
- 1 (28-ounce) can whole peeled tomatoes, undrained
- 1 (10-ounce) can Rotel (diced tomatoes and green chilies)
- 1/2 cup chopped white or yellow onion
- 1-2 jalapeno peppers, seeded and chopped (adjust for heat level)
- 2 cloves garlic, minced
- 1/2 cup packed fresh cilantro leaves
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar (optional, see notes)
- Juice of 1 lime (start with half, taste, and add more if needed)
Instructions
- Combine ingredients: Add all ingredients to a food processor or blender.
- Pulse to desired consistency: Pulse until you reach your preferred salsa texture. For chunkier salsa, pulse fewer times. For a smoother texture, pulse longer.
- Taste and adjust: Give your salsa a taste test! Add more lime juice, salt, pepper, or other seasonings as needed.
- Chill: Refrigerate the salsa for at least one hour, preferably overnight. This allows the flavors to meld and enhances the taste.
- Serve: Serve with your favorite tortilla chips and enjoy!
Tips:
- Freshness matters: For the best flavor, use the freshest possible ingredients.
- Spice it up: If you like extra heat, add more jalapenos, a pinch of cayenne pepper, or your favorite hot sauce.
- Customize it: Make this recipe your own by adding other ingredients like roasted corn, black beans, or chopped bell peppers.
- Sugar or no sugar? Some canned tomatoes are sweeter than others. Taste your salsa before adding the sugar. You may not need it.
