When I make salsa from the tomatoes in my garden, I make a chunkier style salsa. This one is not like that, it's more of a traditional restaurant style salsa.
I originally found the recipe on Pinterest, but it came from the Mountain Momma Cooks blog. It called for a jalapeno, which I don't think it needs. It's got a bit of a zip to it, without one. But if you like it spicier, go ahead and add one in, but maybe check your flavor first.
The cumin is apparently optional, because I have forgotten to add it on occasion, and it still tasted great.
1- 14 oz can diced tomatoes
1- 10 oz can orginal Rotel
1/2 small onion, roughly chopped
1 clove garlic, peeled and smashed
1 teaspoon honey
1/4 teaspoon ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime
Directions:
Put all the ingredients in your food processor or blender and pulse to combine, until all the ingredients are chopped and the salsa is to your desired consistency.
Taste it for flavor and make any adjustments that you’d like.
Serve with chips
I've always made a chunky, fresh salsa, too...whenever I've bothered to make homemade salsa. But I made one very similar to this one on Tuesday, and it was really, really good! I was pleasantly surprised how fresh it tasted, what with it being made out of canned diced tomatoes.
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