Ingredients
- Two 10-ounce cans diced tomato plants and eco-friendly chiles, for example Rotel
- One 28-ounce can whole tomato plants with juice
- 1/2 cup fresh cilantro leaves (or even more to taste!)
- 1/4 cup chopped onion
- 1 clove garlic clove, minced
- 1 whole jalapeno, quartered and sliced thin, with seeds and membrane
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 whole lime, juiced
Directions
Combine the diced tomato plants, whole tomato plants, cilantro. onions, garlic clove, jalapeno, cumin, salt, sugar and lime juice inside a blender or mixer. (This can be a large batch. I suggest utilizing a 12-cup mixer, or process the components in batches after which mix everything together inside a large mixing bowl.)
Pulse before you obtain the salsa towards the consistency you would like. I actually do about ten to fifteen pulses. Test seasonings having a tortilla nick and adjust when needed.
Refrigerate the salsa not less than an hour or so before serving.