My Restaurant-Style Salsa-Small Batch

1. 1

   Pour the tomatoes, Rotel, green onions and cilantro into an 7-cup food processor (or make in half batches and combine when done). Pulse the mixture about 15 times.

2. 2

   Add garlic, jalapeno (if using), sugar, salt and cumin.Pulse until the consistency that you like. I pulse about 10 mores times.

3. 3

   Pour into a jar or airtight container and refrigerate for at least 4 hours to let the flavors meld (If I am in a rush, I will stick in the freezer for about 30 minutes).

4. 4

   It will keep for at least a week, and if we haven't used it all by then, which rarely happens, I add it into soup or chili.

* Per serving · 4 servings · Values may vary.

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