Original Ingredients:

1 can (28 Ounce) Whole Tomatoes With Juice

2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) -- 1 mild and 1 regular

1/4 cup Chopped Onion

1 clove Garlic, Minced

1 whole Jalapeno, Quartered And Sliced Thin

1/4 teaspoon Sugar

1/4 teaspoon Salt

1/4 teaspoon Ground Cumin

1/2 cup Cilantro (more To Taste!)

Juice of a whole lime



Ingredients Meghann developed over time (at the Pampered Chef party):

1 can (28 Ounce) Whole Tomatoes With Juice

2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) -- 1 mild and 1 regular

1/4 cup Chopped Red Onion

1 Tbsp minced garlic

1/4 teaspoon Sugar

1/4 teaspoon Salt

1 tsp Mexican oregano (can use regular oregano, but this is better)

1/2 teaspoon Ground Cumin

1 cup Cilantro 

Juice of a whole lime

2. Combine all the ingredients from one ingredient list 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. 



3. Test seasonings with a tortilla chip and adjust as needed. (Test with chip you are going to eat them with -- otherwise you end up too salty)

4. Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos. (I never refrigerate it; I can't wait that long.)

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. (Meghann only has a blender; I always blend the whole tomatoes and cilantro in one batch and then the Rotel and everything else in a second batch and mix it together in my storage bowl.)