Salsa

Do you love mexican food? I sure do. If you ask anyone around, they will tell you that Southern California has the best Mexican food in the U.S. Probably because we are so close to the border. I am usually happy with just the chips, salsa and a ice cold margarita. We usually make pico de gallo here at home. But I saw this recipe from the Pioneer Woman for the restaurant type salsa. Made my mouth water. For my daughters graduation party we are serving mexican food (again). In addition to the pico de gallo, I am serving Homemade Restaurant Salsa (adapted from The Pioneer Woman)

28-ounce can whole tomatoes (peeled) with juice
2 10-ounce cans Rotel (diced tomatoes with green chilies)
¼ cup chopped onion
1 clove garlic, chopped
1 jalepeño, quartered and sliced thin
½ cup cilantro
Juice from ½ a fresh lime
¼ teaspoon salt
¼ teaspoon granulated sugar
¼ teaspoon ground cumin

Add all ingredients to a food processor. Pulse until you get desired consistency Refrigerate for2 hours, and serve.
Easy! Yummy!
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