Easy Salsa

We LOVE chips and salsa at our house, and this recipe is good and easy - you just throw it all in the blender.

Ingredients

• 1 Can Tomatoes and Green Chilies (Rotel)
• 1 Can Whole Tomatoes, including the juice (14.5 oz. can)
• 1 fresh jalapeno (or you can used a couple of tablespoons of canned jalapeno)
• 1/4 cup Yellow Onion
• 1-2 cloves garlic, to taste, or you can used minced garlic from a jar, or garlic salt if you're really desperate
• 1/2 tsp. salt
• 1/2 tsp. Cumin
• 1/4 tsp. Sugar
• Little bit of lime juice
• Cilantro—I use half of a big bunch because we really like it, but you may want to use less if you don’t like a strong cilantro taste.

These are all approximated measurements - I don't measure my ingredients most of the time, so it tastes a little different every time.

Directions:

In food processor or blender, place jalapeno, onion, garlic, and cilantro. Blend for just a few seconds. (I use a blender for a smooth texture, but if you like chunky, use a food processor or hand chopper). Add both cans of tomatoes, salt, sugar, cumin, and a splash of lime juice. Process all ingredients until well blended. You can serve right away, but a couple of hours of chilling will improve the flavor. It’s even better the next day.

Note: You can use fresh tomatoes if you have them, but I would still add the can of Rotel, or at least some green chilies. You can also cook the tomatoes for a roasted taste. Place a few fresh tomatoes in a foil-lined casserole dish and cook on 400 for 45 minutes to an hour. I leave the skin on, but I cut out the stem part out before roasting. The skin will turn a little black, but that’s good. You can also roast the onions and garlic if you want.