I love salsa. I put it on everything you can think of. I mix it in with refried beans when I cook them, I use it in my taco stuffed shells, I put it on eggs, quesadillas, taquitos, you name it. It's easy to see why it's the #1 condiment!
I randomly decided to make my own salsa one weekend and tried several I found online. This one ended up being a mix of several recipes I found. Now, I make it every weekend, put it in a tupperware container and it's gone by the next weekend. My husband loves it just as much as I do. My neighbor loves it too. We grilled fajitas over the weekend and it was good to see him really like it so much.
You can control the heat factor in a couple of ways. You can decide if you want mild, original, or hot Rotel. You can also decide whether or not to incorporate the seeds and ribs of the jalapeno in with the salsa. As you can see from the picture above, I include some of the seeds. Depending on how hot the jalapeno is, I normally use about half the ribs and seeds and original Rotel.
- 28 oz Whole Tomatoes No Salt Added - Undrained
- 20 oz Rotel - Undrained
- ¼ cup yellow onion
- 1 clove garlic
- 1 large jalapeno
- ¼ tsp sugar
- 1 tbsp cumin
- 1 tbsp salt more to taste if needed
- Add all ingredients to a food processor and pulse until its a consistency you like.
- If your food processor isn't large enough to add all ingredients at once, you can do it in batches and mix together in a large mixing bowl.
- Refrigerate any leftovers - it gets better the longer it sits!