Restaurant Style Salsa


  • 1/2 of a 28-ounce can whole tomatoes (peeled) with juice
  • 10-ounce can Rotel (diced tomatoes with green chilies)
  • 2 tbsp chopped onion
  • 1 clove garlic, chopped
  • 1/2 of a jalapeño, quartered and sliced thin
  • 1/4 cup cilantro
  • Juice from 1/2 of a lime
  • ¼ teaspoon salt
  • ¼ teaspoon granulated sugar
  • ¼ teaspoon ground cumin

Add all ingredients to a food processor. Pulse until you get desired consistence, about 10 times. Refrigerate for at least one hour, and then serve with your favorite tortilla chips.

Makes about 3 cups of salsa. From Brown Eyed Baker


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