My Restaurant-Style Salsa-Large Batch

This recipe was adapted from The Pioneer Woman's blog recipe. Everyone who has tried this salsa absolutely loves it. It is close to my Enough For A Superbowl Party Salsa only a much smaller amount. I think that this would make a great Mexican Gazpacho recipe for summertime. I have found that Hunts brand tomatoes is the best for this recipe. There really is a difference in flavor of brands. I also only use Rotel brand because the flavor is consistent. Here are the heat breakdowns: Mild: 2 cans mild (don't use the jalapeno) Medium: 1 can original, 1 can mild Medium-Hot: 2 can original Hot: 1 can original, 1 can hot Hot-hot: 2 cans hot I hope that makes sense.

• Ready In: 10 mins
• Serves: 12
• Yields: 6 cups

Ingredients

• 28  ounces diced tomatoes (Hunt's brand)
• 20  ounces Rotel tomatoes & chilies (2-10 ounce cans)
• 1  bunch green onion, trimmed and cut into thirds
• 1  bunch fresh cilantro, stems removed (I use the stems sometimes)
• 3  fresh garlic cloves, chopped
• 1  jalapeno, stemmed and chopped
• 1  teaspoon sugar
• 1  teaspoon salt
• 1⁄2 teaspoon ground cumin

Directions

1. Pour the tomatoes, Rotel, green onions and cilantro into an 11-cup food processor (or make in half batches and combine when done). Pulse the mixture about 15 times.
2. Add garlic, jalapeno (if using), sugar, salt and cumin.
3. Pulse until the consistency that you like. I pulse about 10 mores times.
4. Pour into a jar or airtight container and refrigerate for at least 4 hours to let the flavors meld (If I am in a rush, I will stick in the freezer for about 30 minutes).
5. It will keep for at least a week, and if we haven't used it all by then, which rarely happens, I add it into soup or chili.