By: Unknown

Region: American

Dish:Vegetarian - Breakfast/Tiffins/Snacks

Servings: 6 Cups

Time to Prepare: 5 MIns

Ingredients

28 ounce can whole tomatoes , drained
2 cans diced tomatoes with green chiles (each can is 10 ounces), I use Rotel brand, undrained
1/2 cup fresh cilantro
1/4 cup onion chopped, I use sweet onion but red would also work well
1 1/2 Tablespoons fresh lime juice (about 1 large lime)
1 clove garlic , minced
1/2 teaspoon ground cumin
1/2 teaspoon sea salt , or more, to taste
pinch granulated sugar
2 teaspoons canned jalapeño peppers OPTIONAL, for hotter salsa (or use fresh).

Directions

Add all ingredients to a food processor and pulse a few times until no large chunks remain.

Taste and adjust seasonings, if needed, to taste.

For best flavor, refrigerate salsa for at least 1-2 hours before serving. Store in the fridge for up to 1 week.

This recipe makes a little less than 6 cups of salsa. I like to fill 3 pint jars and and share with friends and neighbors.

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