Restaurant Style Salsa

I've had this salsa with 4-5 different meals in the last week. My mom made it for us while we were staying at my parents house. I wanted to eat the whole bowl, but thought I'd better not. I think I could eat it everyday though. After making two batches for a family party on Sunday, I was asked to post this recipe asap. So here it is for all to enjoy!

I've always loved salsa as long as I can remember. I used to hate homemade salsa as a kid, I liked the store bought bottled stuff. I despise that stuff now....really I do. I am all about homemade, canned or fresh it so much better than the store bought bottled kind. I like salsa with a little bit of chip.....I like to heap as much as I possible can and take a bite. I can't fit a whole chip in my mouth (very politely) then I like to dip the same chip again, getting another large helping of salsa. Ummmmm.I could practically drink this. I make salsa soup with the chip crumbs at the end of the bag and eat it with a spoon. I'm obsessed!

This salsa is my new favorite! I love the consistency of it as well as the flavor. It's made with canned whole tomatoes and Rotel tomatoes. All the other ingredients are fresh: garlic, onion (just a little onion-I hate when all you can taste is onion - or when you can taste onion in for daaays cause it gets stuck in your tonsils), cilantro (as much as you please), jalapeno, and lime juice. Obviously you can make it chunky or smooth. I chose to make this batch as smooth as possible. The smooth texture appeals to me more than I thought it would. I've always been a chunky salsa lover, but I think I really am just a salsa lover in general. I hope you love this recipe as much as I do. It's going to be appearing on our table for years to come.

Restaurant Style Salsa
Printable Version
Servings: 12+
Ready in: 10 minutes

1 can (28 Ounce) whole tomatoes with juice
2 cans (10 Ounce) Rotel (Diced Tomatoes & Green Chiles)
1/4 cup chopped onion
1 clove garlic, minced
1-2 whole jalapenos (seeds & membranes-unless you really hate spicy), quartered and sliced thin
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup cilantro (more to taste if you are a cilantro lover like me)
The juice from half of a lime

Note: This is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---chunky or smooth. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour, but it is good at room temperature too. Serve with tortilla chips or cheese nachos.

Recipe Source: The Pioneer Woman