Ingredients
1 (28-oz.) can whole tomatoes with juice
2 (10-oz.) cans diced tomatoes and green chilies, such as Rotel
1/4 c. chopped onion
1 whole jalapeño, quartered and sliced thin
1 clove garlic, minced
1/4 tsp. sugar
1/4 tsp. salt
1/4 tsp. ground cumin
Juice of 1/2 a lime
1/2 c. cilantro, plus more to taste
Tortilla chips or cheese nachos, for serving
Directions
1
Combine the whole tomatoes, diced tomatoes and green chilies, onion, jalapeño, garlic, sugar, salt, cumin, lime juice, and cilantro in the bowl of a food processor. Pulse until you get the salsa to the consistency you like—I do 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
2
Refrigerate the salsa for at least 1 hour. Serve with tortilla chips or cheese nachos.
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.
