Ingredients
1 can (28 ounces) whole tomatoes with juice
2 cans (10 ounce) Rotel (diced tomatoes and green chilies)
1/4 c. chopped onion
1 clove garlic, minced
1 whole jalapeño, quartered and sliced thin
1/4 tsp. sugar
1/4 tsp.salt
1/4 tsp. ground cumin
1/2 c. cilantro (more to taste!)
1/2 whole lime juice
Directions
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 the salsa for at least an hour. Serve with tortilla chips or cheese nachos
