Salsa

Salsa is a common appetizer, but this recipe is uncommonly good. This recipe makes a lot of salsa. It can be halved if you need a smaller batch. The recipe is a general guideline, you can adjust to suit your taste if you like more or less of an ingredient. Use a food processor or blender to mix the ingredients. This recipe is from Tasty Kitchen.

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Salsa

1 can (28 ounces) whole tomatoes with juice
2 cans (10 ounce) Rotel (diced tomatoes and green chilies)
1/2 medium onion, chopped
1 clove garlic, minced
1 whole jalapeno, quartered and sliced
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 to 1 cup cilantro, chopped
Juice of 1/2 lime

Begin with the canned ingredients.

Pour the whole tomatoes and the Rotel tomatoes into a blender or food processor.

The next group of ingredients are the fresh ones.

Chop 1/2 an onion, one clove of garlic, one jalapeno pepper, and one cup of cilantro.

Add the onion, garlic, and jalapeno to the tomatoes.

I would add the rest of the ingredients, but as you can see, my blender is full. I'm going to pulse a few times until the salsa is the consistency that I like, then I'll pour some of the salsa into another bowl.

Now I'll have room for the rest of the ingredients. I'll add the salt, sugar, and cumin . . .

. . . and then I'll add the cilantro and the lime juice.

Pulse several more times until all is processed . . .

. . . and blend together with the first part that was processed. Refrigerate for at least an hour before serving.

Serve with tortilla chips.

Conduct taste tests.

Super good!

Linked to:

Everyday Sisters Sharing Sundays

Salsa is a common appetizer, but this recipe is uncommonly good. This recipe makes a lot of salsa. It can be halved if you need a smaller batch. The recipe is a general guideline, you can adjust to suit your taste if you like more or less of an ingredient. Use a food processor or blender to mix the ingredients. This recipe is from Tasty Kitchen.

Print Recipe

Salsa

1 can (28 ounces) whole tomatoes with juice
2 cans (10 ounce) Rotel (diced tomatoes and green chilies)
1/2 medium onion, chopped
1 clove garlic, minced
1 whole jalapeno, quartered and sliced
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 to 1 cup cilantro, chopped
Juice of 1/2 lime

Begin with the canned ingredients.

Pour the whole tomatoes and the Rotel tomatoes into a blender or food processor.

The next group of ingredients are the fresh ones.

Chop 1/2 an onion, one clove of garlic, one jalapeno pepper, and one cup of cilantro.

Add the onion, garlic, and jalapeno to the tomatoes.

I would add the rest of the ingredients, but as you can see, my blender is full. I'm going to pulse a few times until the salsa is the consistency that I like, then I'll pour some of the salsa into another bowl.

Now I'll have room for the rest of the ingredients. I'll add the salt, sugar, and cumin . . .

. . . and then I'll add the cilantro and the lime juice.

Pulse several more times until all is processed . . .

. . . and blend together with the first part that was processed. Refrigerate for at least an hour before serving.

Serve with tortilla chips.

Conduct taste tests.

Super good!

Linked to:

Everyday Sisters Sharing Sundays