My husband can eat salsa by the gallons. I think its his favorite junk food to eat. When we go to Safeway with a very specific grocery list of things we need to buy, I will divide the list in half and start barking out orders before we even get through the front door. I will tell him exactly the items that he is responsible for fetching, remind him not to stray from the list and to meet me at the register in 5 minutes to check out. Inevitably, he will emerge with a goofy grin and a huge bag of chips and jar of salsa in his arms, too. He just can’t resist his salsa!
Restaurant-Style Salsa (copied from Pioneer Woman)
- 1 can (28 Ounce) Whole Tomatoes With Juice
- 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
- 1/4 cup Chopped Onion
- 1 clove Garlic, Minced
- 1 whole Jalapeno, Quartered And Sliced Thin
- 1/4 teaspoon Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Cumin
- 1/2 cup Cilantro (more To Taste!)
- 1/2 whole Lime Juice
Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
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 or cheese nachos.