Authentic Mexican Salsa

Now that our garden is in full bloom, we are trying to take advantage of all the produce that we can. I can't take credit for any of it though, it's all Travis! Look at how green and luscious it is!

             

                                  Cilantro                                                       Broccoli

                           Jalapeno or Bell Pepper?                             Got him mid-bite, haha.

So with all these fresh veggies roamin' around in the garden, I had to make some garden-fresh authentic Mexican-like salsa. The only garden-fresh ingredient, however, is the cilantro. So the title is very deceiving, lol! But, it does taste garden-fresh, so nobody really needs to know the truth, right? This recipe is adapted from The Pioneer Woman. It tastes like and has the same consistency as the salsa you'd get at authentic Mexican restaurants. So, you're welcome =)

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Ingredients:

1 28 oz. can whole peeled tomatoes with juice

2 10 oz. cans rotel (diced tomatoes and green chiles)

1/4-1/2 cup diced onion (yellow or white)

1-2 jalapenos diced (with seeds)

1 TB minced garlic

1/4 t. sugar

1/4 t. salt

1/4 t. cumin

3/4-1 cup cilantro

1 1/2 TB lime juice

1.

    2.

Directions:

1. Add all the ingredients together in a big bowl, or if you have a blender big enough, just put them straight into the blender. Since my blender is not big enough, I have to actually divide the mixture in two and blend them separately and then stir them together at the end. 

2. In the blender, pulse the ingredients 10-15 times. Depending on how chunky or smooth you want it, you can adjust the number of times you want to pulse the salsa. Chill the salsa for at least an hour to incorporate the spices.