Ingredients
- 1 (28 oz) can whole tomatoes with juice
- 2 (10 oz) cans diced tomatoes with green chilies (Rotel)
- 1/4 cup chopped onion
- 1 to 2 jalapeños, seeded if desired
- 2 cloves garlic
- 1/2 cup fresh cilantro leaves
- 1 to 2 tablespoons fresh lime juice
- 1/2 teaspoon ground cumin
- Salt to taste
Instructions
- Add whole tomatoes with juice to a blender or food processor.
- Add diced tomatoes with green chilies, onion, jalapeños, garlic, cilantro, lime juice, and cumin.
- Pulse to desired consistency—chunky or smooth.
- Taste and add salt as needed, then pulse briefly again to combine.
- Pour salsa into a bowl and refrigerate for at least 30 minutes before serving.
Notes
- Adjust jalapeños and seeds for desired spice level.
- Use fresh tomatoes in season for brighter flavor; blanch and peel for smoother texture.
- Add chipotle in adobo for smoky depth.
- Let salsa rest to enhance flavor.
- Always stir before serving as liquid may separate.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1/4 cup
- Calories: 25
- Sugar: 2g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
