Salsa

     This salsa is wonderful! Depending on how you like to season and pulse yours, it can be spicy or mild, chunky or thin. No matter how you do it, it's amazing every time!

     One word of caution, the seeds in a jalapeño are what holds the heat, so if you like less spicy salsa you can take them out. I prefer to leave mine in, but it's up to you!

Here's what you'll need:

1 (28-ounce) can Whole Tomatoes with Juice
2 (8-ounce) cans Rotel Original (Diced Tomatoes and Green Chilies)
1 large chopped onion
1 garlic clove, minced
1 jalapeno, thinly sliced
1/4 t. cumin
1/4 t. salt
1/2 cup cilantro, chopped
Juice of 1/2 a lime

 

Start by dumping in the whole tomatoes, go ahead, slosh 'em in. I'll wait...

Then dump in your two cans of Rotel... Ahh, I love this smell!

Your chopped onion.

Now, the garlic clove...

Then add your jalapeño. 

Your salt.

Then the cumin... This is one of the most wonderful smells on earth... no universe... no-.. never mind. You get the point!

And last but not least, the lime juice and cilantro. I think the fresh squeezed lime juice tastes much better than the store bought stuff! But if you don't have a lime, the other should work too. I'd just add a little extra! Pulse this a few times or until it reaches your desired consistency.

And you're done! This is best after refrigerated overnight, but it can be eaten right after making. Enjoy!