Tuesday, March 2, 2010

Texan Salsa

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) HOT Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
2 whole Jalapenos, Quartered and sliced thin
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice

Preparation Instructions:
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in 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. 

from Trixie6717

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