Easy and delicious restaurant-style salsa prepared in your blender or food processor that's bursting with Mexican flavor!
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 24
Ingredients
½mediumwhite onioncut into wedges
1jalapenostem, ribs and seeds removed and cut into about 1 inch pieces
4clovesgarlic
½cupfresh cilantro leavestightly packed
1(28 ounce)can fire roasted diced tomatoeswith juices - do not drain
1(10 ounce)can diced tomatoes and green chiles (Rotel)with juices - do not drain
3 tablespoonslime juice
1teaspoon salt
½teaspoonblack pepper
1 ½teaspoonsgranulated white sugar
1teaspoon ground cumin
Instructions
Place onion, jalapeno, and garlic first in a large capacity blender pitcher or food processor bowl (my blender pitcher capacity is 60 ounces), then add remaining ingredients.
Cover and blend or pulse until desired consistency is met.
Transfer to an airtight container and refrigerate for at least 30 minutes before serving.
Notes
This recipe yields 6 cups of salsa.
Store in an airtight container in the fridge for up to 4 to 6 days.
For added heat, feel free to include some (or all) of the jalapeno seeds.
Regular diced tomatoes can be substituted for fire roasted tomatoes.