Salsa

Grabbed this recipe from Pioneer Woman...and love it! I usually make a batch a week and use it in soups, burritos, and to dip.

*28 oz. canned tomatoes with juice

*20 oz. Rotel (original)

*1/4 c. chopped onion

*1 clove garlic, minced

*1 jalapeno, sliced thin (I like heat but sometimes if the peppers are hot, this may be too much...)

*1/4 tsp. sugar

*1/4 tsp. cumin (I use about twice this)

*1/4 tsp. salt

*1/2 c. cilantro

*1/2 lime, juiced

Put it all in your food processor and pulse until it reaches the consistency you like.

Hint: If you've got the ingredients and cutting board out, here's a way to make this a little easier for your next batches.  Grab a couple onions, several peppers and garlic along with the bunch of cilantro.  Chop/slice/mince all of it.  Put a few squares of plastic wrap out on the counter and pile up enough of each to make one batch (or even half of this recipe) on each square. You could even freeze the lime juice in an ice cube tray and add the cube to the pile. Fold over the plastic to wrap each 'packet' up and put all of the packets into a zip-top bag and put in the freezer. Then the next time you're craving salsa all you'll have to do is open a couple cans of tomato, throw in the frozen packet and seasonings and you're done.