Friday, September 22, 2017
Restaurant Style Salsa
(28 Ounce) Whole Tomatoes With Juice
(10 Ounce) Rotel (diced Tomatoes And Green Chilies)
Jalapeno, Quartered And Sliced Thin
Cilantro (more To Taste!)
Note: this is a very large batch. 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.
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.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
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