Ingredients:
- 1 can (28 ounces) whole tomatoes with juice
- 2 cans (10 ounces each) Rotel (diced tomatoes and green chilies)
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 whole jalapeño, quartered and thinly sliced
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/2 cup fresh cilantro leaves (adjust to taste)
- Juice of 1/2 lime
Directions:
- Prepare the Salsa:
- In a blender or food processor, combine the whole tomatoes (with their juice), Rotel tomatoes and green chilies, chopped onion, minced garlic, sliced jalapeño, sugar, salt, ground cumin, cilantro, and lime juice.
- Blend to Desired Consistency:
- Pulse the ingredients in the blender or food processor until you reach your preferred salsa consistency. Aim for about 10 to 15 pulses. Adjust seasoning as necessary by tasting with a tortilla chip.
- Chill the Salsa:
- Refrigerate the salsa for at least an hour to allow the flavors to meld together.
- Serve:
- Serve the homemade salsa with tortilla chips or use it as a topping for cheese nachos.
Nutrition Information (per serving):
- Calories: Approximately 20 kcal
- Total Fat: 0g
- Sodium: 240mg
- Total Carbohydrates: 5g
- Dietary Fiber: 1g
- Total Sugars: 3g
- Protein: 1g
This vegan homemade salsa recipe captures the essence of fresh ingredients and zesty flavors, perfect for dipping or enhancing your favorite Mexican dishes. Enjoy the vibrant taste of this salsa that’s both easy to prepare and satisfyingly delicious!