- 1 can whole tomatoes WITH juice, 28 ounces
- 2 cans Rotel WITH juice(diced tomatoes with green chilies), 10 ounces each
- 1/4 cup diced onion
- 1 clove garlic
- 1 whole jalapeno chopped. Depending on your heat preference is how much seeds and ribs to remove. If you like it hotter, leave in more seeds/ribs. I removed all seeds and ribs and it was plenty spicy for my family.
- 1/2 tsp garlic salt
- 1/2 tsp sugar
- 1/2 tsp cumin
- 1 lime, juiced
- 1/2 cup fresh cilantro, roughly chopped
Using a food processor or blender (if you do use a blender, you may have to make it in batches then combine one in bowl) place onion, garlic and jalapeno and pulse until minced. Add tomatoes, Rotel, garlic salt, sugar, cumin, lime juice, and cilantro and pulse until ingredients are well blended, but not pureed. Place in bowl and set in fridge allowing all ingredients to meld together and make friends for at least an hour. You know the drill, the longer it sets, the better it will be!