Restaurant Style Salsa

Yes, shocking I know, I am actually posting a recipe on here but I have to share my favorite salsa recipe. (I only say favorite because I don't have mom's recipe and she isn't here to make it for me. My ordering would obviously change if I had Mom around to make me an endless supply. lol!) Here you go...

Prep Time: 10 Minutes Difficulty: Easy  Servings: 12

Ingredients


1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!)
½ whole Lime Juice

Preparation Instructions

Combine whole tomatoes, 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 do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

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

Depending on how hot you like your salsa you can mix and match your rotel. I typically do a mild and hot and that has a very nice kick to it.
 
Enjoy!!

Tamis' Teriyaki Sauce

1/2 Cup Soy Sauce
1/3 Cup Pineapple Juice or water
1/3 Cup firmly packed Brown Sugar
1/4 Cup Vinegar
2 TBL Vegetable Oil
1/2 tea Ginger
1 clove Garlic

(We usually at least double this basic recipe