| 10 | 15 | 591 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 8 |
| 28 can (28oz) | Whole peeled tomatoes, canned (with juice) |
| 567 gm | Rotel Chunky Tomatoes with Green Chilis (2 10 ounce cans) |
| 1/3 cup | Red onion (diced) |
| 1 clove(s) | Garlic (minced) |
| 1 medium pepper(s) | Jalapeno pepper (quartered and thinly sliced) |
| 1/4 tsp | Sea salt |
| 1/4 tsp | Cumin (ground cumin) |
| 1/2 cup | Cilantro (coriander) (Fresh cilantro, chopped (even more is better!)) |
| 1/2 whole lime(s) | Lime juice (fresh) |
| 1 tsp | Cane sugar (or to taste - optional) |
1. Combine all ingredients in a food processor or blender. Pulse til the salsa is the consistency you like. You can taste the salsa and add more cilantro or seasoning to your taste.
2. I like mild salsa so I used mild Rotel but if you like it hot you can use the hot Rotel.
3. Put in the fridge for at least an hour so the flavors can mingle.
4. Serve with tortilla chips.
**PHOTOS AND RECIPE BY RENEE’S GOURMETS**
| Vegetables | 22.1 |
