My Restaurant-Style Salsa-Large Batch

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 12
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Add garlic, jalapeno (if using), sugar, salt and cumin.
  • Pulse until the consistency that you like. I pulse about 10 mores times.
  • 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).
  • 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.
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