Restaurant Style Salsa

I found this recipe on http://www.thepioneerwoman.com/ and decided she had the right idea! She doesn't like big tomato chunks either! I don't really like tomatos, but in salsa and sauces. So I prefer the restaurant style and really really liked this one! Todd even gave this one a big thumbs up too!

I didn't have any jalapenos and my family doesn't like cilantro, so those were omitted, but it was still quite spicy and good! If you want to see a really inviting picture, take a look at her site and all her other great recipes too!

Restaurant Style Salsa

• 1 can (28 oz) whole tomatoes with juice
• 2 cans (10 oz) Rotel (diced tomatoes with green chilies)--here you can pick your spicy temp too by picking original, mild, or jabanero!
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 whole jalapeno, quartered and sliced thin
• 1/4 tsp sugar
• 1/4 tsp salt
• 1/4 tsp cumin
• 1/2 cup cilantro (more to taste!)
• 1/2 whole lime juice

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--she did it about 10-15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least 1 hour. Serve with tortilla chips or cheese nachos!