Restaurant-Style Salsa

• servings: 12 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

1 (28-oz.) can whole tomatoes with juice

2 (10-oz.) cans diced tomatoes and green chilies, such as Rotel

1/4 c. chopped onion

1 whole jalapeño, quartered and sliced thin

1 clove garlic, minced

1/4 tsp. sugar

1/4 tsp. salt

1/4 tsp. ground cumin

Juice of 1/2 a lime

1/2 c. cilantro, plus more to taste

Tortilla chips or cheese nachos, for serving

Directions

Combine the whole tomatoes, diced tomatoes and green chilies, onion, jalapeño, garlic, sugar, salt, cumin, lime juice, and cilantro in the bowl of a food processor. Pulse until you get the salsa to the consistency you like—I do 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate the salsa for at least 1 hour. Serve with tortilla chips or cheese nachos.

Nutrition

• Calories: 44
• Total Fat: 1 g
• Saturated Fat: 0 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 177 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 1 g