Try this Fresh Salsa recipe, or contribute your own.
- Carbohydrate 236.005571459771 g
- Cholesterol 584.640000494226 mg
- Fat 153.575451103013 g
- Fiber 8.10344562884925 g
- Protein 143.855742211098 g
- Saturated Fat 92.7417518829984 g
- Serving Size 1 1 recipe (3383g)
- Sodium 2508.34399981981 mg
- Sugar 227.902125830922 g
- Trans Fat 8.17770713221476 g
- Calories 2846 calories
Step-by-step
- 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 desire.
- Test seasonings with a tortilla chip.
- Refrigerate at least one hour before serving for flavors to blend.
Using a blender or food processor to make raw tomato condiment almost always results in an unwanted watery purée unless the blade speed is strictly managed. Pulse the machine in short, one-second bursts rather than running it continuously. Continuous motor friction breaks down tomato cell walls completely, releasing excessive liquid and ruining the texture.
Whole canned tomatoes combined with canned green chiles require precise control over the blade to retain visible chunks of onion, jalapeño, and cilantro. Stop processing when the mixture reaches a coarse, uniform consistency with distinct pieces remaining.
Testing the seasoning requires dipping a salted tortilla chip into the mixture because the chip adds sodium to the tasting bite. Allowing the bowl to rest in the refrigerator for at least sixty minutes lets the cumin, garlic, and lime juice penetrate the tomatoes. Storing the container covered for longer than four days causes the fresh herbs to discolor and lose pungency.
Adjusting the heat involves seeding the jalapeño entirely before slicing, which reduces capsaicin intensity by roughly eighty percent for milder palates.
