Megan Willis, Net News Advertising & Production Manager
2 10-oz. cans Rotel diced tomatoes with green chiles
1 28-oz. can whole tomatoes with juice
½ cup fresh cilantro, chopped
¼ cup yellow onions, chopped
2 cloves of garlic
1 whole jalapeño, quartered and sliced thin with membrane
¼ tsp. ground cumin
¼ tsp. salt
¼ tsp. sugar
½ whole lime, juiced
Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeño, cumin, salt, sugar and lime juice in a blender or food processor. Pulse until you get the salsa to the consistency you’d like. Test with a tortilla chip and adjust as needed. Refrigerate for at least an hour before serving.
