Chili’s Salsa

1 Can Rotel (I recommend the rotel with lime juice and cilantro)
1 Can Whole Peeled Tomatoes (14.5 oz can, plus the juice)
1 Tbsp.  Jalapenos (canned, diced, not pickled)
1/4 C. Yellow Onion (diced)
1/2 – 3/4 tsp. Garlic Salt
1/2 tsp. Cumin
1/4 tsp. Sugar

In food processor place jalapenos and onions. Process for just a few seconds. Add both cans of rotel & tomatoes, salt, sugar, and cumin. Process all ingredients until well blended but do not puree. Place in covered container and chill. A couple of hours of chilling will help blend and enrich the flavor.

Serve with your favorite thin corn tortilla chips.

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