Ingredients:
- 1 can (28 ounces) whole tomatoes with juice
- 2 cans (10 ounces each) Rotel (diced tomatoes and green chilies)
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 jalapeño, seeded (optional, for extra heat)
- 1/4 teaspoon sugar (optional, to balance acidity)
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon ground cumin
- Juice of 1/2 lime
- 1/4 cup fresh cilantro (optional)
Instructions:
- Add the whole tomatoes with juice and both cans of Rotel to a blender or food processor.
- Add chopped onion, garlic, jalapeño (if using), sugar, salt, cumin, lime juice, and cilantro.
- Pulse until you reach your desired consistency. For chunkier salsa, pulse just a few times. For smoother salsa, blend a little longer.
- Taste and adjust seasoning if needed.
- Refrigerate for at least 1–2 hours before serving to allow the flavors to develop.
Serving Suggestions
Serve chilled with tortilla chips, spoon over tacos or burritos, use as a topping for grilled chicken or steak, or mix into scrambled eggs for extra flavor.
Storage
Store in an airtight container in the refrigerator for up to 5 days. Stir before serving.
Prep Time: 10 minutes
Chill Time: 1–2 hours (recommended)
Yield: About 4–5 cups