Restaurant Style Salsa

Not even joking when I say I've made this salsa like the last five or six weeks in a row.  It makes a ginormous batch and somehow we continue to finish it off within a few days.  Its incredible.  Oh and so simple!  You basically open a few cans, chop a couple small items, and throw it all in the blender!  Its easy to half this recipe too if you think you won't finish it all.  Its important to taste and season how you and your family likes.  And leave out jalapeno or cilantro if you aren't a fan!

 

Restaurant Style Salsa

via The Pioneer Woman

 

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) 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 cup Cilantro (more To Taste!)
Juice from 1/2 Lime

 

Note: this is a very large batch. Recommend using a 12-cup food processor or a blender.

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 whatever you would like!