I acquired this recipe from my adviser, Dr. Jill, while I was at Georgia. I’ve made it several times and each time everyone’s always asking me for the recipe. I’m not gonna lie. It’s super yummy, cheap and easy to make! Also, you can add, subtract or substitute as you see fit depending on your heat preference. So here it goes:
First, you gotta do some choppin’:
You’ll need ¼ cup of a yellow onion,
3 garlic cloves,
1 jalapeno with seeds,
and 1 bunch of cilantro.
Now, a little trick to chopping the cilantro after you pull it off the stems is to gather it into a tight, small ball shape and then start chopping. Otherwise, it’s a headache trying to chop each little piece.
Now, to combine it all:
I start by putting the whole tomatoes in the blender,
then add all the ingredients you just chopped as well as the sugar, salt and cumin, and the juice of a lime.
Finally, I top it off with the two cans of lime and cilantro rotel (I actually use the off brand rotel because it’s cheaper and tastes the same). I find it best to add the ingredients this way because it’s a bit more equally distributed and gets blended better.
Then pulse 20 times. After you blend everything, put the salsa in an airtight container and refrigerate for at least 1 hour before serving.
Now you have a batch of yummy salsa that you might want to hide from everyone if you want any because trust me, it’ll go fast!
1 can (28 oz) whole tomatoes with juice
2 cans (10 oz each) rotel (I use the cilantro and lime blend)
1/4 c. yellow onion, chopped
3 cloves garlic, minced
1 whole jalapeño with seeds, chopped
1/2 teaspoon each of sugar, salt and ground cumin
1 bunch cilantro, chopped
1 lime (juice)
Combine everything into a food processor and pulse 20 times or to your desired consistency. Refrigerate for at least one hour. Enjoy!