I prefer smooth (not chunky) salsa, and think that this recipe from The Pioneer Woman is perfect.
- 1 28-oz. can whole tomatoes with juice
- 2 10-oz. cans Rotel (diced tomatoes and green chilies)
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 whole jalapeño, quartered and sliced thin
- 1/4 tsp. sugar
- 1/4 tsp. salt
- 1/4 tsp. ground cumin
- 1/2 cup cilantro (more to taste)
- Juice of 1/2 lime
Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, Rotel, onion, jalapeño, 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.