Restaurant Style Salsa

Courtesy of Pioneer Woman

• 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

Preparation Instructions

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.

*I half it, cause it makes a lot for just 2 people. Instead of using stewed tomatoes, I've just been using a can of diced tomatoes. I've made it this way quite a few times, but lately I kinda made up my own just due to having a very empty pantry and fridge!

1 can of Fire Roasted Diced Tomatoes
1 can Rotel
Cilantro to taste (I use a TON!)
Dashes of Sugar, Lime juice, Onion Powder, Garlic Salt to taste
Small sprinkling of cumin

Pulse together in food processor. Done! My mouth is watering, I think I'll go make some right now....