Salsa

Will introduced this to us. I eat it with a spoon :-)

Ingredients

• large can (28 oz) whole tomatoes with juice
• 2 cans (10 oz) Rotel (diced tomatoes & green chilis)
• 1/4 c chopped onion
• 1 clove garlic, minced
• 1 whole jalapeno, quartered and sliced thin (remove seeds for less spice)
• 1/4 t sugar
• 1/4 t salt
• 1/4 t ground cumin
• 1/2 c cilantro (more to taste!)
• 1/2 whole lime juice

Instructions

1. 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
2. Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro into 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 tortilla chips or cheese nachos.

William K McCann 07/28/2014