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Mexican | |
| Two 10-ounce cans diced tomatoes with green chiles, such as Rotel One 28-ounce can whole tomatoes in juice 1/2 cup fresh cilantro leaves 1/4 cup chopped onion 1 clove garlic, minced 1 habanero chile, seeded and chopped 1 jalapeno, quartered and sliced thin (with seeds and membrane) 1 canned chipotle in adobo sauce 1 teaspoon hot sauce 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon sugar Juice of 1 lime | |
| In a blender or food processor (note, if you have a small food processor you may need to do this in batches and then combine after pulse to the consistency you like), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving. | |
Unrated | |
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