Ingredients
1 can (28 ounce) complete tomatoes with juice
2 cans (10 ounce) Rotel (diced tomatoes chilies)
1/four c. chopped onion 1 clove garlic, minced 1 complete jalapeño, quartered and sliced thin
1/four tsp. sugar 1/four tsp.salt
1/four tsp. floor cumin
1/2 c. cilantro (greater to taste!)
1/2 complete lime juice
Directions
Combine complete tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or meals processor. Pulse till you get the salsa to the consistency you'll like—I do approximately 10 to fifteen pulses. Test seasonings with a tortilla chip and modify as needed. Refrigerate salsa for as a minimum an hour. Serve with tortilla chips or cheese nachos
Enjoy
