Recipe Details
- Level: Easy
- Yield: 12 servings
- Total Time: 1 hr 15 min
- Prep Time: 15 min
- Inactive Time: 1 hr
Nutritional Information
Per Serving (1 of 12 servings)
- Calories: 19
- Total Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 4 g
- Dietary Fiber: 2 g
- Sugar: 3 g
- Protein: 1 g
- Cholesterol: 0 mg
- Sodium: 162 mg
Ingredients
- Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
- One 28-ounce can whole tomatoes with juice
- 1/2 cup fresh cilantro leaves (or more to taste!)
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 whole jalapeno, quartered and sliced thin, with seeds and membrane
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 whole lime, juiced
Instructions
- Place the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar, and lime juice into a blender or food processor. (This is a large batch. It's best to use a 12-cup food processor, or you can blend the ingredients in batches and then combine everything in a large mixing bowl.)
- Pulse the mixture until the salsa reaches your preferred texture. About 10 to 15 pulses usually works well. Taste the salsa with a tortilla chip and adjust the seasonings if needed.
- Chill the salsa in the refrigerator for at least one hour before serving.
2012 Ree Drummond, All Rights Reserved
