What You'll Need:
2 cans of Diced Tomatoes, drained (14.5 oz each)
1 can of Diced Jalapenos, or less depending on how spicy you like it (4 oz)
1/4 cup diced Yellow Onion
1/4 cup Cilantro, or to taste (optional)
1 tsp. Lime Juice
1 tsp. Garlic Salt
1 tsp. Cumin
1/2 to 1 tsp. Salt depending on your taste
1/2 tsp. Sugar
Dice onions and chop cilantro into 1/4 cup each.
I love the taste of cilantro because it brightens up any dish with freshness. But, I know many people (Becca!) who don't agree with me. For some (Becca!), cilantro tends to overwhelm dishes. Therefore, you can either choose to use less (1/4 cup is pretty generous), or omit it altogether. No matter what, you'll still end up with a great tasting salsa!
Drain each can of tomatoes, and add them to a blender.
Unless I'm eating pico de gallo, I don't like to eat salsa with chunks of tomato. To make yours smoother, puree the tomatoes by themselves for a few seconds.
Add the remaining ingredients: jalapenos, onion, cilantro (if used), lime juice, garlic salt, cumin, salt, and sugar.
Puree until smooth, or until salsa reaches your preferred texture. Chill for 30 minutes, or serve at room temperature.
And there you have it! This is the perfect dish for entertaining, watching the Grizzles game, and for starving law students who forget to eat! It took less than an hour before it was all gone!
***For a chunkier salsa, use 2 cans of 14.5 oz Whole Tomatoes***
**If you're sensitive to spicy foods, use half of the 4 oz can of Jalapenos**