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Restaurant Style Salsa - Small Batch

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Ingredients
  

  • 1 can fire roasted diced tomatoes (14.5 oz)
  • 1 can Rotel diced tomatoes with green chilies (10 oz)
  • 2 tbsp red onion
  • 1 clove garlic
  • 1/2 jalapeno
  • 1/8 tsp salt
  • 1/8 tsp cumin
  • pinch sugar
  • 1/4 cup cilantro (more to taste)
  • 1/2 tbsp lime juice (more to taste)

Instructions
 

  • Start by prepping your veggies; chop your onion, peel garlic, remove jalapeno stem and slice in half, and rinse cilantro. 
  • Next, combine everything in your blender or food processor and pulse until smooth. Taste and adjust seasonings if desired. 
  • Serve immediately or refrigerate for 1-2 hours to let flavors meld. Store in a sealed container in the fridge for as long as it lasts - we've never kept any around long enough to see if it ever goes bad!