Ingredients:

 

1 (28 oz) can Rotel tomatoes and green Chilies, drained

1 (28 oz) can whole peeled tomatoes, drained

1 (15 oz) can tomato sauce

1 medium onion

3 cloves garlic

1-2 tsp jalapeno

½ tsp ground cumin

½  tsp garlic salt

1 tsp sugar (optional)

2 tbsps dried cilantro or 1 large handful fresh cilantro

 

Chop onion in food processor; if you would prefer finely chopped garlic and jalapenos add these as well and chop with the onion. I do not add mine with the onions.

 

Add remaining ingredients except for cilantro chop until it reaches desired consistency.

 

Add cilantro and pulse briefly. Allow time to set before serving.

 

 

TIPS:

 

Drain tomatoes well or your salsa will be watery.

 

If you prefer a milder salsa go easy on the jalapenos. If it gets too spicey (it will get hotter after sitting in the refrigerator) then add an additional can of tomato sauce.

 

If you use fresh cilantro make sure the cilantro is good quality. A bad bunch of cilantro will make your salsa taste "wonky".

 

The best part of making your own salsa is that you can increase or omit flavors you don't care for. Making it all in the food processor makes it fast and easy.If you think you won't like the flavor of something then add it in increments, pulse the salsa, taste it, and add more if desired.