Homemade Restaurant Style Salsa

So when you make salsa, you think the best salsa is going to come from fresh tomatoes. Well, after reading other blogs, mainly Pioneer Woman, I have come to the conclusion that if you want "real" restaurant style salsa, you have to use canned whole tomatoes. This is actually great, because it's a tad easier to just dump the can in and mix. Don't get me wrong, I'm sure salsa using fresh tomatoes is out of this world, but if you're going for the yummy stuff that isn't chunky at your typical family owned Mexican restaurant, then this is the recipe you're looking for. I noted below that this recipe was really way too spicy, and what I did to remedy that and what I will do next time I make this, and I will make this again, I loved it. It is so yummy!

Restaurant Style Salsa
from The Pioneer Woman

Ingredients:
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
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 cup Cilantro
1/2 whole Lime Juice
vinegar and extra sugar if too spicy*

*When I followed the ingredient list exactly as written, it was way too spicy. Next time I will omit the seeds from the jalapeno. If you do the same thing and find it too spicy as well, you can add a touch of vinegar and a tablespoon of sugar. When I added these things it was perfect!

Directions:

Note: this is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl. I have a large food processor and it still leaked out of the top, so beware!

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'd like---I did about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

It is recommended to refrigerate salsa for at least an hour, but I didn't do this and it still tasted great. This salsa has kept very well in my fridge for a couple of weeks.