NOTE: This recipe makes an ice cream bucket full of salsa; so if you aren't feeding a crowd, you may want to 

half your ingredients.

2 (10 oz cans) Rotel tomatoes & green chilies

3 (28 oz cans) Diced tomatoes

1 (28 oz can) Crushed tomatoes

1 Tablespoon chopped jalepenos (jar is fine)

3 bunches Cilantro

1 bunch green onion

2 fresh tomatoes (large)

4 teaspoon salt

2-3 teaspoon pepper

1/2 teaspoon cumin

1/2 teaspoon chili powder

1 1/2 teaspoon sugar

Juice of 3 limes

Chop the following:

3 bunches of Cilantro

1 bunch green onion

2 fresh tomatoes

Slice the limes in half

Place chopped ingredients (with exception of sliced limes) in a large bowl.

Open all canned ingredients and choose whether to drain, or not to drain.

Draining will create a thicker salsa, so decide between draining all of the cans, none of the cans, or somewhere in between.

(It should be noted that you do not drain the crushed tomatoes - save them for later in the recipe).

Add the cans of diced tomatoes, and the cans of Rotel to the chopped ingredients.

Mix well.

In 3-4 groupings, spoon some of the mixture into the food processor and process by pulsing 5-6 times per group.

The more you pulse, the less chunky your salsa.  The less you pulse, the more chunky.

I tend to pulse each group differently in order to create a variety in texture and chunkiness.

This is also when I throw in the teaspoon of jalapenos.  

(Feel free to add more if you like a little extra kick!)

After pulsing, place ea group into a large bowl  (I use an ice cream bucket).

Once all of your mixture has gone through the processor, and placed into the ice cream bucket, add the following:

Crushed tomatoes

Lime juice

Chili Powder


Mix well.

Now you can add the salt, pepper, and sugar; however, I would do it gradually, tasting and adjusting as you go.

Once you get it exactly the way you like it, grab a bag of chips, turn on Netflix, and refuse to share.

After all, you only have one ice cream bucket of salsa to go around.

Until we cook again!