Week 45 (Part 1): PW's Salsa

Two things I enjoy:

Pioneer Woman

Salsa

What a great combination.

Luke thought it was funny that I made this recipe "just days after swearing off all salsa that wasn't Margarita's Hot Salsa." I can see the irony, but I have to say that this recipe is good competition.

Year of Yum Rating: 4 1/2 STARS

INGREDIENTS
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!)
½ whole Lime Juice

DIRECTIONS

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor.

Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses.

Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.