This is really not a very authentic version of salsa. In fact NO real vegetables are harmed in the making of this salsa. But to me that is part of the appeal. See I HATE big chunks in my salsa, plus I almost always have the ingredients on hand for this.
Here's what you will need:
-1 Can Diced Tomatoes (I usually Drain because I don't like my salsa soupy, but you may:)
-1 Can Ro Tel (Again I Drain! see above note)
-1 Tsp Garlic Salt
-1 Tsp Ground Cumin
-1 TBS Sugar
- Chopped fresh Jalapeno to taste
Ok are you ready for these complicated steps? Huh are you?? Well here they are:
Put all above in Blender/Food Processor and pulse till desired consistancy! Seriously thats all! And honestly I have used both my Food Processor and my Blender and they work equally well:)
Serve with Tortilla Chips and Refrigerate leftovers ( salsa tends to keep for about a week or so).
Ok important side notes about ingredients! I have never used the above tomatoes before and honestly didn't care for it. I normally use regular diced petite tomatoes with better success. Also I choose the mexican blend of rotel because I adore cilantro, however please use what ever type your family would prefer:) Normally I just kinda eyeball all the spices, but I suggest you start out with the above amounts and work down or up from there. In my personal blend I WAY up the cumin and sometimes the sugar. You may prefer more garlic, but from personal experience I can tell you that amount of garlic usually doesn't require much adjusting. Also if you think you don't like Cumin please don't leave it out! Try even just 1/2 a tsp, it really does make this dish. Not world famous or anything but I find it fun and different, and most important EASY!
2017 Goals Update
4 days ago