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Restaurant Style Salsa - Small Batch

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Ingredients Method

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)

Method
 

  1. Start by prepping your veggies; chop your onion, peel garlic, remove jalapeno stem and slice in half, and rinse cilantro. 
  2. Next, combine everything in your blender or food processor and pulse until smooth. Taste and adjust seasonings if desired. 
  3. 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!