1 can whole tomatoes with juice, 28 ounce
2 cans Rotel, 10 ounce
1 onion, chopped
2 cloves garlic, minced
1 whole jalapeño, quartered and sliced thin (or more to taste)
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 C. fresh cilantro (or more to taste)
half a lime, juiced
Note: This makes a very large batch. Use a 12-cup food processor or VitaMix, pulsing to combine ingredients. Refrigerate for at least one hour. Serve with tortilla chips or cheese nachos.
NOTE: This original recipe appeared on PioneerWoman.com
2 cans Rotel, 10 ounce
1 onion, chopped
2 cloves garlic, minced
1 whole jalapeño, quartered and sliced thin (or more to taste)
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 C. fresh cilantro (or more to taste)
half a lime, juiced
Note: This makes a very large batch. Use a 12-cup food processor or VitaMix, pulsing to combine ingredients. Refrigerate for at least one hour. Serve with tortilla chips or cheese nachos.
NOTE: This original recipe appeared on PioneerWoman.com
Beach Week 2020
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