Salsa and chips. They make me happy. Little bits of spicy tomato goodness scooped up on a fried and crunchy tortilla. This recipe for salsa is as quick and easy as it gets. Don’t forget to allow time for it to chill.
yield: 5 cups
28 oz can whole tomatoes and juice
10 oz can Rotel, drained
1 lime, juiced
1 jalapeno, seeded
3 cloves garlic, smashed and halved
1/2 medium white onion
1 tsp salt
1/4 tsp pepper
1/2 tsp sugar
1/2 tsp cumin
handful cilantro, rinsed and dried
Dump all ingredients in a food processor and pulse until no large chunks remain. Chill 2 hours.