Restaurant Style Salsa

Submitted by Chef Choich

"I have been messing around with a salsa recipe for some time now and finally got around to publishing this one. Every time I make this my wife, father in law, and I manage to eat 1/2 to 2/3 of the 48 ounce yield in one setting. We end up putting the remainder in a jar to enjoy later reheated from the microwave in a small dish. The chip of choice is the Tostitos cantina traditional."

 

• Ready In: 20mins
• Ingredients: 11
• Yields: 48 ounces
• Serves: 4-6

ingredients

• Ingredients

• 1⁄2 cup cilantro leaf
• 2 garlic cloves or 1 teaspoon of minced garlic
• 4 jalapenos, medium size tops cut off, remove seeds from 2
• 1 (10 ounce) can rotel (with lime juice and cilantro)
• 2 (15 ounce) cans stewed tomatoes, Whole With Juice
• 1 white onion, medium size diced
• 1 teaspoon cumin, Ground
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon sugar
• 1 tablespoon vegetable oil

directions

1. Heat vegetable oil in skillet then add onion and garlic and saute until edges of onion start to brown then add can of Rotel.
2. Place all other ingredients together in a blender, pulse 8 to 10 times, then pour into skillet and simmer for 10 minutes.
3. Serve warm.