Fresh Tomato Salsa (Print Version)
# Ingredients:
01 -
1 can (28 ounces) whole tomatoes with juice
02 -
2 cans (10 ounces each) Rotel (diced tomatoes with green chilies)
03 -
1/4 cup chopped onion
04 -
1 small garlic clove, chopped
05 -
1 jalapeño pepper, quartered and thinly sliced
06 -
1/4 teaspoon sugar
07 -
1/4 teaspoon salt
08 -
1/4 teaspoon ground cumin
09 -
1/2 cup fresh cilantro, or more to taste
10 -
Juice of half a lime
# Instructions:
01 -
In a blender or food processor, combine the whole tomatoes with juice, Rotel, chopped onion, jalapeño, garlic, sugar, salt, cumin, lime juice, and cilantro.
02 -
Pulse the mixture until you reach your desired consistency, approximately 10 to 15 pulses.
03 -
Sample the salsa with a tortilla chip and adjust seasonings as needed.
04 -
Refrigerate the salsa for at least one hour to allow flavors to meld together.
05 -
Serve with tortilla chips or as a topping for nachos.
# Notes:
01 -
For a spicier salsa, leave the seeds in the jalapeño or add more peppers.