Salsa

Made This yesterday. So good. The only changes I had were: I added the whole bunch of cilantro, I didn't add cumin because I couldn't find it and I'm not a huge fan of it so I felt ok leaving that out. I put I small lime in it But today I think I'll add another small lime. I really like the lime flavor and I have a few and don't have anything else to do with them.

I got the bountiful basket salsa kit and it has everything you need for this excepted the canned tomatoes. The chips are so good and there is a ton of them I don't think I even used 1/4 of the package for dinner. Plus they gave avocados in the kit so I can add those as they become ripe. Love having bountiful baskets again. Lisa

Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• 1/4 cup Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin ( I cut in half and take the seeds out of half and use the other half)
• 1/4 teaspoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground Cumin
• 1/2 cup Cilantro (more To Taste!)
• 1/2 whole Lime Juice

Preparation Instructions

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---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.