I love making salsa!
It’s super easy & you can make as much or as little as you want.
Not to mention you can control how spicy it is.
The hotter, the better in my book!!
My only problem with having an over abundance of salsa in the house, is staying out of it.
I always find myself sneaking back into the kitchen getting into the salsa bowl. 😉
1 can (28 Ounce) whole tomatoes with juice
2 cans (10 Ounce) Rotel (diced tomatoes And green chilies)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeño, quartered And sliced thin (I add more than 1, maybe 3 or a couple serrano peppers)
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup fresh cilantro (more to taste)
1/2 whole lime, juiced
In a large food processor or blender, combine whole tomatoes, Rotel tomatoes, onion, jalapeno, garlic, sugar, salt, cumin,
lime juice, and cilantro. Pulse until you get the salsa to the consistency you’d like.
Taste and adjust seasonings, if necessary.
Refrigerate salsa for at least an hour. Serve with tortilla chips.
This recipe was adapted from the Pioneer Woman.