Homemade Salsa
Ingredients
- 1 large can (28 ounces) diced tomatoes drained
- 2 cans (10 ounces, each) Rotel (diced tomatoes with green chiles) drained
- 1/2 cup chopped white onion
- 1 clove garlic minced
- 1/2 to 1 small jalapeno (remove seeds) chopped
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp ground cumin
- 1/4 tsp crushed red pepper flakes
- 1/2 cup cilantro (measure first, then chop)
- juice from 1/2 a lime
Instructions
- Pour the canned tomatoes, Rotel, onion, garlic, jalapeno, sugar, salt, cumin, cilantro and lime juice in a blender OR a food processor. Give it a good stir then cover blender securely with the lid.
- Pulse 8 to 10 times, depending on how chunky you like your salsa. (I like chunkier salsa so I pulse mine about 8 times.)
- Carefully pour salsa into a large bowl or container. Cover. Place in the refrigerator for at least two hours (the longer it sits the better) to chill and to allow all the flavors blend together. Serve with tortilla chips. Enjoy!
Notes
Yields about 6 cups of salsa.
Salsa stays good covered in fridge up to 6 days.