• I love going to a restaurant that has nachos and good salsa. Throw in some queso and I’m a happy girl! I’ve tried a few homemade salsa’s, but they just have that taste and texture that restaurants seem to get. I’ve found one that works! This is so easy to whip up and tastes great. It’s a bit hot when you leave the jalapeno ribs and seeds in it, so unless you want something really, really hot I’d take them out!

Ingredients

  • 1 can (28 Ounce) Whole Tomatoes With Juice
  • 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
  • ¼ cups Chopped Onion
  • 1 clove Garlic, Minced
  • 1 whole Jalapeno, Quartered And Sliced Thin
  • ¼ teaspoons Sugar
  • ¼ teaspoons Salt
  • ¼ teaspoons Ground Cumin
  • ½ cups Cilantro (more To Taste!)
  • ½ whole Lime Juice
3 (Rated by 1 moms)
PREP TIME 10 Min READY IN 11 Min
SERVINGS 20
MAIN INGREDIENT Vegetable
MEAL/COURSE Appetizer
CUISINE Mexican

Preparation

  1. Combine all of the ingredients in a blender or food processor.
  2. Pulse until you get the salsa to the consistency you’d like. I do about 10 to 15 pulses.
  3. Test seasonings with a tortilla chip and adjust as needed.
  4. Refrigerate salsa for at least an hour. This makes a large batch, so you can also freeze it for 3 months!

Rating

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