Home Court Cuisine Restaurant-Style Salsa

Restaurant-Style Salsa


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.

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