Don’t let the canned tomatoes fool you. This salsa is still better than many I’ve had in “authentic” Mexican restaurants. It’s 5 o’clock somewhere. So get your blenders out, make some salsa and maybe a virgin frozen concoction as well (clean blender between use, of course)!
1 – 14 oz. can diced tomatoes (I HIGHLY recommend using the roasted variety)
1 – 10 oz. can Rotel
1/2 small onion, roughly chopped
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
1 t. honey
1/2 t. salt
1/2 t. ground cumin
small to medium size handful of cilantro
juice of 1 lime
Put all ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.