Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Salsa: Restaurant Style Salsa




Source of Recipe


blog


List of Ingredients






1 can (28 Ounce) Whole Tomatoes (drained)
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) Original or Mild
¼ cups Chopped Onion
1 clove Garlic, Minced
1/4 teaspoon Sugar
¼ teaspoon Salt
3/4 cups Cilantro, finely chopped
1 1/2 TB fresh lime juice
If you like your salsa spicy throw in:
1/2 to 1 Jalapeño, chopped fine
1/4 tsp ground cumin

Recipe



Combine all of the ingredients in a blender or food processor. Blend until you get a nice consistency. I blend mine for about 10-15 seconds. Refrigerate salsa for at least an hour. Serve with tortilla chips.