Ingredients:
• 1 (14.5 ounce) can diced tomatoes, with juice
• 1 (10 ounce) can Rotel (diced tomatoes and green chilies)
• ¼ cup yellow onion, roughly chopped
• 1 tablespoon diced jalapeños
• 2 cloves garlic, minced
• 1 teaspoon cumin powder
• ½ teaspoon salt
• ¼ teaspoon sugar
• 1 tablespoon fresh lime juice
• 2 tablespoons fresh cilantro, chopped
or
• 8 pounds tomatoes
• 4 jalapenos, diced
• 2 onions, diced
• 1 1/2 teaspoon garlic salt
• 6 cloves garlic, chopped
• 2 1/2 teaspoon cumin
• 2 tablespoons salt
• 1/2 cup cilantro, chopped
Directions:
• In a food processor or blender, combine the roughly chopped yellow onion and jalapeños. Pulse a few times until the onion is finely minced.
• Add both cans of tomatoes, minced garlic, cumin, salt, sugar, and lime juice to the food processor.
• Pulse the mixture until you reach your desired consistency. Be careful not to over-process, as you want the salsa to be chunky, not a watery puree. If using, add the fresh cilantro and give it one or two more quick pulses to combine.
• Transfer the salsa to an airtight container and refrigerate for at least two hours. This step is crucial for the flavors to meld and develop.
• Serve chilled with your favorite tortilla chips.
If you are using fresh vegetables and herbs, you would need to combine all the ingredients in the blender. Pulse the mixture until you reach your desired consistency. And then transfer to a pot, bring it to simmer on the stove and simmer for 10-15 minutes. After that you can either can your salsa or refrigerate over night before serving.
