20 ounce tomatoes and chiles diced green such as rotel canned
0.5 cup cilantro leaves fresh ( to taste!)
1 clove garlic minced
0.3 teaspoon ground cumin
1 jalapeño whole with seeds and membrane sliced quartered thin
0.5 juice of lime whole juiced
0.3 cup onion chopped
0.3 teaspoon salt
0.3 teaspoon sugar
Equipment
food processor
mixing bowl
blender
Directions
Watch how to make this recipe.
Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (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.)
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 the salsa for at least an hour before serving.
