Salsa

• 1 can (28 Ounce) Diced Tomatoes With Juice
• 1 can (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 teaspoon Sugar
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Cumin
• 1/2 cup Cilantro (more To Taste!)
• 1/2 whole Lime Juice

Tip: If you don't like your salsa too hot omit the jalapeno. I always add the jalapeno  last, after I have tasted the salsa. Often we don't even need it.

Preparation Instructions

Note: this is a very large batch. 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.

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 do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Mexican Rice

Well, she did it! My Mom officially found the best Mexican rice recipe. We all love it! Hope you also enjoy!

Step 1

1 c rice

1T oil

Heat oil at medium stir in rice; cook for 3 minutes.

Step 2

1 ^1/2 c  chicken broth

Add to rice and bring to a boil.

Step 3

½ onion, chopped

½ green pepper, chopped

1 jalapeno, chopped

1 Roma Tomato, chopped
(I place all veggies in my food processor and pulse until minced.)

1 bouillon cube

Salt & pepper to taste

½ t. cumin

2 T cilantro

1 garlic clove, minced

Add to rice, return to a boil; lower heat to simmer and cook for 20 min.