Ingredients:

  • 1 can (28 oz / 794g) Whole Peeled Tomatoes (with juice)
  • 1 can (10 oz / 283g) Rotel Diced Tomatoes and Green Chilies
  • 1/2 cup (75g) Yellow Onion, roughly chopped
  • 2 medium Jalapeños, stemmed and sliced
  • 1 tsp (3g) Garlic Salt
  • 1/2 tsp (1g) Ground Cumin
  • 1/4 tsp (1g) Granulated Sugar
  • 1 tbsp (15ml) Fresh Lime Juice
  • 1/2 tsp (3g) Kosher Salt

Instructions:

  1. Place the roughly chopped yellow onions and sliced jalapeños into the bottom of a high-speed blender or 7-cup food processor to ensure they are finely minced.
  2. Add the whole peeled tomatoes with their juice, Rotel, lime juice, cumin, sugar, garlic salt, and kosher salt to the processor.
  3. Pulse the mixture 10–12 times, with each pulse lasting approximately one second, until the onions are the size of rice grains and the tomatoes are broken down but not liquefied.
  4. Transfer the salsa to an airtight glass container and refrigerate for at least 60 minutes to allow the flavors to meld and the raw bite of the aromatics to soften.