Easy Restaurant Style Salsa

David LOVES chips and salsa.

Loves them a lot.

He would eat them all day long if we had an never ending supply of chips and salsa. 

It is his favorite snack!

Now he has his favorite kind of chips, the chips from "Chili's", and his favorite salsa, his Mom's homemade bottled salsa. 

That doesn't mean that he won't eat other types of chips and salsa, and he is willing to try any type of tortilla chip with the salsa. 

So when he found out I was trying out a new salsa for Cinco De Mayo and that the amount I was making was large so he could have a container to himself he was pretty excited about it. 

Not only does David loved salsa and chips but I do as well. :)

This salsa is terrific!!

Even better, it is extremely easy.

All you have to do is cut up a few things into smaller pieces and throw all the ingredients into a blender or a large food processor.

For all you salsa lovers don't pass this salsa up!

Restaurant Style Salsa

1 can (28 Ounce) Whole Tomatoes With Juice

2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)

¼ cups Chopped Onion

1 clove Garlic, Minced

1 whole Jalapeno, Quartered And Sliced Thin

¼ teaspoons Sugar

¼ teaspoons Salt

¼ teaspoons Ground Cumin

½ cups Cilantro (more To Taste!)

½ whole Lime Juice

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.

Recipe taken from: The Pioneer Woman