Restaurant Style Salsa

Oh my!!  This is addicting.

• 1 (28-oz) can whole tomatoes with juice
• 2 (10-oz) cans Rotel diced tomatoes and green chilies
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 whole Jalapeno, quartered and sliced thin
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/2 cups cilantro (more to taste)
• 1/2 lime, juiced

Note:  This is a very large batch.  I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine all ingredients in a food processor or blender.  Pulse until you get the salsa to the consistency you’d like – I do about 10 to 15 pulses.  Test seasonings with a torillla chip and adjust as needed.

Refrigerate salsa for at least an hour.  Serve with tortilla chips or cheese nachos.

Makes 3+ pints salsa.

“The wicked flee though no one pursues, but the righteous are as bold as a lion.”