Ingredients You’ll Need
For the Salsa:
1 can (28 oz) whole tomatoes with juice
(The juice adds depth and keeps the salsa moist.)
2 cans (10 oz each) Rotel diced tomatoes and green chilies
(Provides tanginess and mild heat.)
1/4 cup chopped onion
(Adds sweetness and crunch.)
1 clove garlic , minced
(Enhances aroma and savory notes.)
1 whole jalapeño , quartered and sliced thin
(For an extra kick—adjust according to spice tolerance.)
1/4 teaspoon sugar
(Balances acidity and brings out natural sweetness.)
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Drain the juice from the whole tomatoes but reserve about 1/2 cup for blending later.
Roughly chop the whole tomatoes into smaller pieces for easier blending.
Mince the garlic and finely chop the onion. Slice the jalapeño thinly, removing seeds for less heat if desired.
Step 2: Blend the Tomatoes
In a blender or food processor, combine the chopped whole tomatoes, reserved tomato juice, and one can of Rotel diced tomatoes and green chilies.
Blend until smooth or leave slightly chunky depending on your texture preference.
Step 3: Combine All Ingredients
In a large mixing bowl, pour the blended tomato mixture.
Stir in the remaining can of Rotel diced tomatoes and green chilies, chopped onion, minced garlic, sliced jalapeño, and sugar.
Mix well to ensure all ingredients are evenly distributed.
Step 4: Taste and Adjust
Taste the salsa and adjust seasoning as needed. Add more sugar if it’s too acidic, or extra jalapeño slices for more heat.
Step 5: Chill and Serve
Cover the salsa and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled with tortilla chips, use as a topping for burritos or tacos, or enjoy however you like!
