My Restaurant-style Salsa-small Batch

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 14 ounces diced tomatoes (hunt's brand)
• 10 ounces rotel tomatoes & chilies
• 1/2 bunch green onion, trimmed and cut into thirds
• 1/2 bunch fresh cilantro, stems removed (i use the stems sometimes)
• 2 fresh garlic cloves, chopped
• 1/2 jalapeno, stemmed and chopped
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin

Recipe

• 1 pour the tomatoes, rotel, green onions and cilantro into an 7-cup food processor (or make in half batches and combine when done). pulse the mixture about 15 times.
• 2 add garlic, jalapeno (if using), sugar, salt and cumin.pulse until the consistency that you like. i pulse about 10 mores times.
• 3 pour into a jar or airtight container and refrigerate for at least 4 hours to let the flavors meld (if i am in a rush, i will stick in the freezer for about 30 minutes).
• 4 it will keep for at least a week, and if we haven't used it all by then, which rarely happens, i add it into soup or chili.