Salza

Just to be clear, this isn't Daaaady's salza. I'm not even trying to compete. The last thing I want is a taste off with Daaady and the Vidalia! Alls I'm saying is, I haven't seen a post for the top secret recipe. Therefore, I had to find another one to make at home when I am craving the good stuff. Quit judging me!

Note: This recipe makes a mighty large batch. An amount large enough share with family and friends, or to hoard and eat at for days and days on end. (I am certain you can guess what I plan to do with mine!) I used my blender and pulsed multiple batches, then combined. I would describe this as a mix between Joe Vera's, Los Hermanos, and Chile's salsa. I quite like it.

Ingredients:

1-28 ounce can whole tomatoes with juice

2-10 ounce Rotel diced tomatoes and green chiles

1/4 cup chopped onion

1 clove garlic minced

1 whole jalapeno, quartered and sliced thin

1/4 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon ground cumin

1/2-1 cup cilantro

1/2 whole lime juice

Directions:

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you like-I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour before serving.