Time: 1 hour 15 minutes
Complexity: easily
Servings: 12

Ree Drummond says this salsa is similar to the kind served at fast food restaurants, though it's easy to make at home. She uses a base of canned whole tomatoes in their own juice, diced tomatoes, and green chilies in a nearly 50/50 ratio. A single jalapeño pepper adds a touch of spice to this popular dish.

Ingredients:

• 2 cans (280g) diced tomatoes with green chili peppers (such as Rotel)
• 1 can (800 g) of tomatoes, canned whole in their own juice
• 1/2 cup cilantro leaves
• 1/4 cup chopped onion
• 1 crushed clove of garlic
• 1 whole jalapeño pepper, quartered and thinly sliced ​​with seeds
• 1/4 tsp ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• Juice of 1/2 lime

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salsa sauce, tomatoes, jalapeno pepper, lime juice, cumin, onions, garlic, cilantro

We recommend

Preparation:

Step 1
• In a blender or food processor, combine the diced tomatoes, whole tomatoes, cilantro, onion, garlic, jalapeño pepper, cumin, salt, sugar, and lime juice. (This is a very large batch. I recommend using a 12-cup food processor, or if you're blending in batches, pre-blending everything in a large bowl.)
Step 2
• Blend until the salsa reaches your preferred consistency. I pulse 10-15 times. Test for enough seasoning by dipping a tortilla chip into the salsa and adjust seasoning as needed.
  
  Refrigerate the salsa for at least an hour before serving.

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