After making this very easy recipe for salsa, I will never buy this in the jar again! You can adjust the amount of kick you want, by the amount of jalapeno...or, you can leave out the jalapeno altogether.
1whole jalapenoquartered and sliced thin (use 1/2 for a milder version)
1/2cupcilantro
1/4teaspoonsugar
1/4teaspoonsalt
½teaspoonground cumin
1/2limejuiced
For the "sauce":
128 ounce canwhole tomatoes drain them, and keep the liquid set aside
110 ounce canRotel (diced Tomatoes And Green Chilies)**or 1 can diced tomatoes and 1 small can mild green chilies as a substitute
1canmild green chili
Instructions
Rough chop the vegetables:
Rough chop the vegetables and toss them into a food processor, which includes: Onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse just a few times.
Add the tomatoes and mild green chilies (or the Rotel tomatoes, if using). 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.NOTE: Draining the tomatoes makes the salsa less watery. Add small amounts of the tomato liquid into the salsa, if you prefer a thinner consistency.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
The salsa will develop more flavor, if chilled for a few hours. Can be stored in the refrigerator for up to 2 weeks.
Notes
Recipe source: Adapted from "The Pioneer Woman".Use the onion sparingly, as it can overpower the flavor of the salsa. I'd limit the onion to about 2 tablespoons.