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1 can (28 ounce) whole tomatoes with juice

2 cans (10 ounce) Rotel (diced tomatoes and green chilies)

1/4 c. chopped onion

1 clove garlic, minced

1 whole jalapeño, 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 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


By uvu44

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