20ouncesRotel diced tomatoes and green chiles, 2 cans
¼cupchopped onion
½ cupcilantro, finely chopped (more or less to taste)
1 ½Tablespoonsfresh lime juice
1teaspoonminced garlic
½teaspoonground cumin
½ teaspoonKosher salt, more to taste
Pinchof sugar, optional
If you like your salsa spicy, throw in some jalapeno
Instructions
Combine all of the ingredients in a blender or food processor.
Pulse a few times until you get a nice consistency. Taste, and add more spice as needed.
Refrigerate for at least an hour before serving to help marinate the flavors. Serve with tortilla chips or on top of your favorite Mexican dish.
Notes
Fresh tomatoes: Feel free to use fresh tomatoes if they are in season. I would probably use 10 to 12 red tomatoes, peeled (or about 2 pounds).Serving size: Makes about 6 cups total.