The Salsa Recipe

by Christine
from Virtuous Daughters, January 2011~VOlume 10, Number 10

• 1 can (28 oz.) whole tomatoes with juice
• 2 cans (10 oz.) Rotel (diced tomatoes & green chiles)
• 1/4 c. chopped onion                         
• 1 clove garlic, minced
• 1 whole jalapeno, quartered and sliced thin
• 1/4 tsp. sugar            
• 1/4 tsp. salt     
• 1/4 tsp. ground cumin  
• 1/2 c. cilantro (more to taste!)            
• 1/2 whole lime juice 

 
Combine all ingredients in a blender or food processer. Pulse until you get the salsa to the consistency you’d like—about 10–15 pulses. Test seasonings with a tortilla chip and adjust as needed. Refrigerate for at least one hour before serving with tortilla chips or cheese nachos.