Recipe from: Laura Watson
Ingredients for salsa are a staple in our house. We can't ever get enough!
Ingredients
1 can (28 Oz) whole Tomatoes with juice
2 cans (10 Oz) Rotel brand diced tomatoes & Green Chilies kind
¼ cups chopped Onion
1 clove garlic, Minced
1 whole jalapeno, quartered, sliced thin (take out 1/2 of the seeds)
¼ teaspoons sugar
¼ teaspoons salt
¼ teaspoons cumin
½ cups cilantro (or more for Taste!)
½ whole lime juice
Preparation Instructions
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips .
--- I always put a plastic baggie over my hands when cutting up jalapenos. They can really burn your skin if you're not careful.
---You may wanna play around a little with the cilantro measurements as everyones taste differs.
Ingredients for salsa are a staple in our house. We can't ever get enough!
Ingredients
1 can (28 Oz) whole Tomatoes with juice
2 cans (10 Oz) Rotel brand diced tomatoes & Green Chilies kind
¼ cups chopped Onion
1 clove garlic, Minced
1 whole jalapeno, quartered, sliced thin (take out 1/2 of the seeds)
¼ teaspoons sugar
¼ teaspoons salt
¼ teaspoons cumin
½ cups cilantro (or more for Taste!)
½ whole lime juice
Preparation Instructions
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips .
--- I always put a plastic baggie over my hands when cutting up jalapenos. They can really burn your skin if you're not careful.
---You may wanna play around a little with the cilantro measurements as everyones taste differs.
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