Knock Your Socks Off Salsa

I came across this salsa recipe on one of my favorite blogs. I am extremely picky about salsa (taste and texture), and this one nailed all of my expectations. Flavorful and spicy, with just a hint of sweetness. Perfection, especially when paired with margaritas on the patio.

Restaurant Style Salsa
by Pioneer Woman ... for her recipe with all the pretty pics, click here

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Ground Cumin
1/2 cup Cilantro (I omitted this ... not a fan of cilantro)
1/2 whole Lime Juice

Preparation Instructions:

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, 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

This recipe would go perfectly with my favorite Barefoot Contessa guacamole recipe, found here. I get rave reviews every time I make this stuff.