The best homemade salsa always reminds me of my favorite Mexican restaurant. It's fresh, vibrant, and bursting with flavor, perfect for any Mexican-inspired recipe!
10ouncesRotel diced tomatoes and green chiles, 1 can
½small onion, I used yellow but red works too
½ cupfresh cilantro, more or less to taste
1jalapeno, stemmed and seeded
2-3Tablespoonsfresh lime juice, about 2 limes
3clovesgarlic
1teaspoonground cumin
1teaspoonsalt
1-2teaspoonsof sugar, optional
For serving: Tortilla chips
Instructions
Combine all of the ingredients in a blender or food processor.
Pulse in 1 second bursts until the ingredients are finely chopped. Taste, and add more spice or seasonings as desired.
Refrigerate at least 30 minutes before serving to help marinate the flavors. Serve with tortilla chips or on top of your favorite Mexican dish.
Notes
Tomatoes: Use the best quality ripe tomatoes (home grown are best in the summer time) for the best flavor. Extra heat: For extra heat you can add some jalepeno seeds and 1/4 teaspoon chili powder. Storage: Store in a covered container in the refrigerator for up to 7 days. Note: Makes about 5 cups total.