INGREDIENTS:
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (I used mild in this recipe)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, (I seeded it and chopped it. I also bought the biggest jalapeño i could find and it wasn't spicy
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Ground Cumin
1/2 cup Cilantro
1/2 whole Lime Juice
Note: this is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I did about 10 to 15 pulses. Then add the can of whole tomatoes and process until blended. Test seasonings with a tortilla chip and adjust as needed.
It is recommended to refrigerate salsa for at least an hour, but I didn't do this and it still tasted great. This salsa has kept very well in my fridge for a couple of weeks.
recipe from www.auntbsfavorites.blogspot.com