I found a new salsa recipe that I love. I normally make more chunky salsa, almost pico de gallo, but this one is more like they serve at Mexican restaurants. Please try it and enjoy...OLE!!
1 large can of whole tomatoes, undrained1 regular-sized can Ro-Tel mild tomatoes with green chilies
1/3 cup chopped onion
1 and a half or 2 chopped jalapenos (I leave seeds and membranes in at least one, depending on how spicy they are)
2 cloves of garlic (3 when I'm feeling extra zingy)
juice of one lime
1/4 tsp. salt
1/4 tsp. sugar
less than 1/4 tsp. cumin (I eyeball it at roughly 3/4 of the 1/4 tsp.)
1.5 cups loosley packed fresh cilantro leaves (this is not optional!)
Pulse in a food processor until it is at the desired consistency. I like mine pretty well-blended with no huge chunks.The first time I made this, I was not initially impressed. Then, 3 or 4 hours later, I pulled it back out and it changed my life. Mix and mingle, baby. It does you a world of good.
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