1 can(s)tomatoes and green chills (like ro-tel, 14-1/2 ounces)
1 can(s)whole peeled tomatoes plus the juice (14-1/2 ounces)
4 tspjalapenos (canned, diced, not pickled)
1/4 cdiced onion
3/4 tspgarlic powder, or to taste
1/2 tspcumin, or more to taste
1/4 tspsugar, or to taste
How to Make Salsa recipe
- Place Jalapenos and onions in processor. Process for just a few seconds.
Add both cans of tomatoes, salt, sugar and cumin. Process briefly by pulsing. Leave salsa chunky.
- Place in covered container and chill. Two hours or more chilling helps the flavors marry.
- Serve with your favorite thin corn tortilla chips.