Salsa. Salsa. Salsa. I actually just started “scooping” salsa a few months ago, and it took place at a Chili’s. Oh My! I was reborn that day! I love me some Chili’s Salsa. Bringing us back to my fear of most color and chunky-ness, this salsa is perfect blended so there is chunk but not too chunky chunk. It’s perfect. That part of the recipe is totally up to the discretion of the consumers.
So easy, makes a ton, cheaper than buying a jar of prepared salsa from the store, and you know all of the ingredients that are going into this one.
Speaking of ingredients:
2 cans “rotel”
2 cans whole, peeled tomatoes
1 jalapeno (or less if you want less heat)
1 white onion
cilantro ( a bunch, as in a bunch of cilantro)
1 tsp garlic salt
1 tsp cumin (ground)
1 1/2 tsp sugar
Okay no really, I did have to do this process in two batches in my food processor. I also, stemmed and seeded my jalapeno, because the seeds are too hot for my household. I rough chopped the onion in order to fit it into my processor. This is really a chop and toss recipe.
Once you make it once, you tweak it to what you and your family really like. In our case, I added an extra 1/2 tsp of sugar. Right now it is “melding” in the fridge, and I will check it out at breakfast.